| Recipes |
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Denver Omelet |
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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 |
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1⁄3 cup
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 omelets from skillet with a wide spatula.
Cheese and Bacon Potatoes
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.
Recipes
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.
Pork Chops with Spanish Rice
2 to 4 center cut pork chops, | 1⁄ | 3 cup raw long grain rice | |
about | 1⁄ | 2 teaspoon chili powder | |
1⁄ | 3 cup chopped onion | 1 can (14 | |
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.
