Black & Decker SKG110 Quick And Easy Cubed Steak, Sautéed Shrimp With Pesto, Tex-Mexpicadillo

1/2 tsp. coarse ground pepper 2 lbs. potatoes, cubed

1 large green pepper, coarsely chopped

1 jar (2oz.) capers, drained Hot cooked rice Chopped parsley

Heat Black & Decker® electric skillet to 350°F. Brown beef on both sides in oil. Stir in next 9 ingredients. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 1 hour. Add potatoes, peppers and capers. Cook 30 minutes longer or until beef is tender and cooked through; stir occasionally.

Serve with salad and warm crusty bread. Makes 8 servings

QUICK AND EASY CUBED STEAK

11⁄2 lbs. cubed beef

1 tbsp. olive oil

1 large onion, chopped

1 large green pepper, seeded and cut into strips

2 large cloves garlic, minced

1 tsp. Adobo seasoning

1 tsp. salt

1/2 tsp. coarse ground pepper

2 large tomatoes, cut into wedges

1 can (8 oz.) tomato sauce Hot cooked rice Chopped parsley

Heat Black & Decker® electric skillet to 350°F. Brown beef on both sides

in oil. Allow to cook several minutes until tender. Remove to platter and keep warm.

Add onion, green pepper and garlic to skillet. Season all with seasoning, salt and pepper. Cook until vegetables are tender. Stir in tomatoes and cook several minutes. Add tomato sauce and return meat to skillet. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes; stir occasionally.

Serve over hot cooked rice and garnish with parsley. Makes 4 servings.

SAUTÉED SHRIMP WITH PESTO

21⁄2 lbs. shrimp

1 large Vidalia onion, halved and thinly sliced

2 tbsp. butter or margarine

1 large red pepper, seeded and cut into 2-inch strips 3 large cloves garlic, minced

1 bottle (8 oz.) clam juice 1/2 cup fresh lemon juice

2 tbsp. jarred traditional basil pesto

2 tbsp. grated lemon peel

1 bay leaf

1 tsp. salt

1/2 tsp. coarse ground pepper Hot cooked rice

Chopped parsley

Shell shrimp, leaving tail on and devein. Refrigerate until ready to use.

Heat Black & Decker® electric skillet to 350°F. Cook onion in butter for 3 minutes, stirring occasionally. Add red pepper and garlic. Cook 3 minutes longer, stirring occasionally. Add next 7 ingredients. Stir in shrimp. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes or until shrimp are fully cooked; stir occasionally.

Serve over rice and garnish with parsley, if desired. Makes about 8 servings.

TEX-MEX PICADILLO

2 lb. ground round

1 large green pepper, chopped

1 large onion, chopped

3 large cloves garlic, minced

1 can (15 oz.) tomato sauce

1 can (141⁄2 oz.) petit diced tomatoes 1 cup salsa

1 cup water

2 tbsp. taco seasoning mix 1/2 tsp coarse ground pepper Hot cooked rice

Shredded Jack cheese Sour cream

Coarsely crumbled tortilla chips

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