| RECIPES |
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CHEESE AND BACON POTATOES |
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6 slices bacon | 1⁄4 cup onion, finely chopped | ||
4 large potatoes, thinly sliced | 11⁄2 cup | ||
with skins on | shredded | ||
1 can |
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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.
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 | 3⁄4 cup chicken broth |
1 cup sliced red, green or yellow | |
bell pepper (or combination) | cooked and drained |
1⁄2 teaspoon basil |
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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.
