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PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tbs. olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 11⁄2tsp. cornstarch
cut into 1⁄2-inch x 2-inch strips 3⁄4cup chicken broth
1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked
(or combination) and drained
1⁄2tsp. 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.
EASY BEEF FAJITAS
Juice of 2 limes 1⁄2green or red bell pepper, thinly sliced
2 tbs. olive oil 4 flour tortillas
1⁄2tsp. ground cumin 1⁄2cup (2-ounces) Monterey Jack
1⁄4tsp. salt or Cheddar cheese, shredded
1 clove garlic, minced Guacamole, optional
1⁄8tsp. red pepper flakes Salsa, optional
freshly ground black pepper, to taste Sour cream, optional
3⁄4-lb. top round steak, thinly sliced Chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tbs. 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 tbs. olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 min-
utes 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 tbs. cheese. Roll tortilla and
place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream
and/or chopped tomatoes.
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DENVER OMELET
1⁄2cup diced, cooked ham 3 eggs
1⁄4cup chopped green bell pepper 2 tbs. water
1⁄4cup sliced fresh mushrooms 1⁄8tsp. salt
1 green onion, sliced Dash cayenne pepper
1 tbs. butter or margarine 1⁄3cup (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 omelets from
skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tbs. butter or margarine 2 eggs
1⁄4cup chopped onion 1⁄2cup chopped cooked ham
2 tbs. all-purpose flour 1⁄2cup chopped fresh spinach
1⁄4cup milk 3⁄4cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. Add butter and melt. Add onions and saute
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. Lift each wedge
onto serving plate.
CHEESE AND BACON POTATOES
6 slices bacon 1⁄4cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 11⁄2cup (6-ounces) Cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Turn TEMPERATURE CONTROL DIALto 350° F. Fry
bacon until crisp, remove and drain. Carefully remove grease, reserving 2 tbs.
bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes.
Turn potatoes and cook an additional 5 minutes.Crumble bacon and com-
bine with green chilies and onion. Sprinkle over potatoes.Top with cheese;
cover and cook 5 more minutes.
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