Oster Fryer Easy Beef Fajitas, Shrimp and Vegetable Stir-Fry, Pork Chops with Spanish Rice

	Recipes
Easy Beef Fajitas
Juice of 2 limes		1⁄2 green or red bell pepper,
2 tablespoons olive oil		thinly sliced
4 flour tortillas		1⁄2 cup (2-ounces) Monterey jack
1⁄2 teaspoons ground cumin		or cheddar cheese, shredded
1⁄4 teaspoon salt		Guacamole, optional
1 clove garlic, minced		Salsa, optional
1⁄8 teaspoon red pepper flakes		Sour cream, optional
Freshly ground black pepper, to taste		Chopped tomatoes, optional
3⁄4-lb. top round steak, thinly sliced
1 small onion, thinly sliced

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 350°F. Add remaining 1 tablespoon olive oil, onion and 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, Sauté meat 7 to 9 minutes or until done. Meanwhile, wrap tortillas in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

Recipes

Shrimp and Vegetable Stir-Fry

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

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 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,		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.

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