Pasta with Peppers and Chicken, Swiss Steak

PASTA WITH PEPPERS AND CHICKEN

1 clove garlic, minced	Pinch ground red pepper
1 tablespoon olive oil	Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast,	11⁄2 teaspoons cornstarch
cut into 1⁄2-inch x 2-inch strips	3⁄4 cup chicken broth
1 cup sliced red, green or yellow bell pepper	4-ounces linguine or fettuccine, cooked
(or combination)	and drained
1⁄2 teaspoon basil

Set skillet temperature to 350° F. Add garlic and oil and saute 2 minutes. Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook additional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minutes or until mixture is hot and thickened. Serve over past. Makes 2 servings.

SWISS STEAK

11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick		1 can (8-ounces) tomato sauce
1⁄4	cup flour	1 onion, sliced
3⁄4	teaspoon salt	1 stalk celery, sliced
1⁄4	teaspoon ground black pepper	1 carrot, thinly sliced
2 tablespoons shortening		1⁄2 teaspoon worcestershire sauce
1 can (141⁄2-ounces) stewed tomatoes, drained

Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with flour mixture. Add shortening to skillet and preheat to 300° F. Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre- dients. Set temperature Control dial to “SIMMER”. Cover and cook over low heat about 11⁄2 hours or until meat is tender. Remove meat from skillet. Combine 1⁄4 cup cold water and 1 tablespoon flour, add to tomato mixture in skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce spooned over meat.

EASY BEEF FAJITAS

juice of 2 limes

2 tablespoons olive oil

1⁄2 teaspoons ground cumin

1⁄4 teaspoon salt

1 clove garlic, minced

1⁄8 teaspoon red pepper flakes freshly ground black pepper, to taste

3⁄4-lb. top round steak, thinly sliced 1 small onion, thinly sliced

1⁄2 green or red bell pepper, thinly sliced 4 flour tortillas

1⁄2 cup (2-ounces) monterey jack or cheddar cheese, shredded

guacamole, optional salsa, optional sour cream, optional chopped tomatoes, optional

SHRIMP AND VEGETABLE STIR-FRY

3⁄4-lb. raw, shrimp, shelled and deveined	1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce	1 cup broccoli flowerettes
2 tablespoons dry sherry	1⁄2 medium onion, thinly sliced
2 teaspoons cornstarch	5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot	1⁄2 package (3-ounces) frozen snow peas, thawed
1 tablespoon vegetable oil	2 stalks celery, sliced

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir- fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in glass bowl. Add beef and allow to stand, at room tempera- ture, 30 minutes. Set skillet temperature to 350° F. Add remaining 1 table- spoon olive oil, onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade and place meat in skillet, Saute meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F. oven for 5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 table- spoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated through.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops, about 1⁄2-inch thick		1⁄3	cup raw long grain rice
1⁄3	cup chopped onion	1⁄2	teaspoon chili powder
1⁄4	cup chopped green bell pepper	1 can (141⁄2-ounces) whole tomatoes

Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa- sionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.

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