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 omelet from skillet with a wide spatula.

Ham and Egg Favorite

1 tablespoon butter or margarine

2 eggs

1⁄4 cup chopped onion

1⁄2 cup chopped cooked ham

2 tablespoons all-purpose flour

1⁄2 cup chopped fresh spinach

1⁄4 cup milk

 

3⁄4 cup (3-ounces) Swiss cheese, shredded

 

Set skillet temperature to 300°F. Add butter and melt. Add onions and sauté until onions are tender, about 2 minutes, remove onion from skillet and set aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently cut into four pie-shaped wedges with a soft utensil. Lift each wedge onto serving plate.

 

Recipes

 

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.

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.

English-10

English-11

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Oster SPR-041311-341 Denver Omelet, Ham and Egg Favorite, Cheese and Bacon Potatoes, Pasta with Peppers and Chicken
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SPR-041311-341 specifications

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