GE 106818 manual Easy Beef Fajitas, Pork Chops with Spanish Rice, Swiss Steak, Chicken Cacciatore

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

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 pork chops and cook on first side 5 minutes. Turn pork 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.

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 temperature, 30 minutes. Set skillet temperature to 350° F. Add remaining 1 tablespoon 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 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

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 ingredients. 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.

Fish Filets with Lemon Dill sauce

1⁄4-lb. fresh mushrooms, sliced	1 tablespoon lemon juice
2 green onions, sliced	1⁄3	teaspoon dill weed
2 tablespoons butter or margarine	1⁄4	teaspoon salt
11⁄2 teaspoons all-purpose flour	Dash ground black pepper
1⁄4 cup milk	1 to 2 orange roughy or other firm fish
2 tablespoons water	filets, (about 8-ounces each)
1 tablespoon white wine	1⁄4	cup cream, optional

Set skillet temperature to 300° F. Add mushrooms, onions and butter. Sauté, stirring frequently, 2 minutes. Add flour; cook, stirring constantly, 1 minute. Combine milk and water.

Reduce temperature to WARM. Add milk mixture to skillet and cook, stirring constantly, 1 minute. Blend in wine, lemon juice and seasonings. Arrange fish filets in sauce, spooning sauce over fish. Cover and cook 8 to 10 minutes or until fish flakes easily with a fork. Lift fish from sauce with a wide spatula.

If not using cream, spoon sauce over fish and serve. If desired, remove fish from serving platter and keep warm. Blend cream into sauce in skillet. Heat uncovered 1 to 2 minutes. Spoon sauce over fish.

Chicken Cacciatore

2 tablespoons vegetable oil	1⁄3 cup chopped green bell pepper
3 to 4 pieces chicken	1 can (4-ounces) sliced
(thighs, legs, of halved breasts)	mushrooms, drained
1⁄3 cup chopped onion	1 bay leaf
1 clove garlic, minced	1 teaspoon Italian seasoning

Shrimp and Vegetable Stir-Fry

3⁄4-lb. raw, shrimp, shelled and deveined 2 tablespoons light soy sauce

1 cup broccoli flowerettes

2 tablespoons dry sherry

2 teaspoons cornstarch

1 teaspoon grated gingerroot

1 tablespoon vegetable oil

2 stalks celery, sliced

1 small sweet red bell pepper, in thin strips

1⁄2 medium onion, thinly sliced

5 large fresh mushrooms, sliced

1⁄2 package (3-ounces) frozen snow peas, thawed

1 can (141⁄2-ounces) peeled, diced tomatoes	Salt and ground black pepper to taste
	Hot cooked spaghetti or other pasta

Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion is cooked, but not brown. Reduce temperature to WARM. Add remaining ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce

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.

over spaghetti or other pasta.

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