CHEESE AND BACON POTATOES
6 slices bacon | 1⁄4 cup onion, finely chopped |
4 large potatoes, thinly sliced with skins on | 11⁄2 cup |
| cheddar cheese, shredded |
1 can |
|
Place bacon in cold skillet. Turn temperature control dial 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 |
|
Set skillet temperature to 350°F. Add garlic and oil and saute 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.
