![CHEESE AND BACON POTATOES](/images/new-backgrounds/58139/5813921x1.webp)
RECIPES
CHEESE AND BACON POTATOES
6 slicesbacon | 1⁄4 cup onion,finelychopped |
4 large potatoes,thinlyslicedwith skins on | 11⁄2 cup |
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 groundred pepper |
1 tablespoonolive oil | Salt and groundblack pepperto taste |
1 whole boneless,skinlesschickenbreast, | 11⁄2 teaspoonscornstarch |
cut into | 3⁄4 cup chickenbroth |
1 cup slicedred, green or yellowbell pepper | |
(or combination) | and drained |
1⁄2 teaspoonbasil |
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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 cornstarchinto 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.