Denver Omelet, Cheese and Bacon Potatoes


	Recipes
Denver Omelet
1⁄2 cup diced, cooked ham		3 eggs
1⁄4 cup chopped green bell pepper		2 tablespoons water
1⁄4 cup sliced fresh mushrooms		1⁄8 teaspoon salt
1 green onion, sliced		Dash cayenne pepper
1 tablespoon butter or margarine

1⁄3 cup (1-ounce) cheddar cheese, shredded

Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms, onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift omelets from skillet with a wide spatula.

Cheese and Bacon Potatoes

6 slices bacon	1⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced	11⁄2 cup (6-ounces) cheddar cheese,
with skins on	shredded
1 can (4-ounces) chopped green chilies

Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and combine with green chilies and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5 more minutes.

Recipes

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	4-ounces linguine or fettuccine,
bell pepper (or combination)	cooked and drained
1⁄2 teaspoon basil

Set skillet temperature to 350°F. Add garlic and oil and sauté 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 minute or until mixture is hot and thickened.

Serve over pasta. Makes 2 servings.

Pork Chops with Spanish Rice

2 to 4 center cut pork chops,		1⁄	3 cup raw long grain rice
about 1⁄2-inch thick		1⁄	2 teaspoon chili powder
1⁄	3 cup chopped onion	1 can (14 1⁄2-ounces) whole
1⁄	4 cup chopped green bell pepper	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 occasionally, 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.

English-10

English-11

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