RECIPES
CHEESE AND BACON POTATOES
6 slices bacon
1
/
4
cup onion, finely chopped
4 large potatoes, thinly sliced
1
1
/
2
cups (6-ounces)
with skins on
cheddar cheese, shredded
1 can (4 ounces) chopped
green chilies
Place bacon in cold skillet. Set skillet temperature to 350º F / 180º C.
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 chiles 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
1
1
/
2
teaspoons cornstarch
chicken breast, cut into
3
/
4
cup chicken broth
1
/
2
-inch x 2-inch strips
4 ounces linguine or fettuccine,
1 cup sliced red, green or yellow
cooled and drained
bell pepper (or combination)
1
/
2
teaspoon basil
Set skillet temperature to 350º F / 180º C. 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 2minutes or until vegetables are crisp tender
and chicken is done. Reduce temperature to 250º F / 120º C. 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.
RECIPES
PORK CHOPS WITH SPANISH RICE
2 to 4 center cut pork chops,
1
/
3
cup raw long grain rice
about
1
/
2
- inch thick
1
/
2
teaspoon chili powder
1
/
3
cup chopped onion
1 can (14
1/2
-ounces)
1
/
4
cup chopped green bell pepper
whole tomatoes
Set skillet temperature to 350º F / 180º C. 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.
CHICKEN CACCIATORE
2 tablespoons vegetable oil
1
/
2
cup chopped green bell pepper
3 to 4 pieces chicken
1 can (4-ounces) sliced mushrooms
(thighs, legs, or halved breasts)
drained
1
/
3
cup chopped onion
1 bay leaf
1 clove garlic, minced
1 teaspoon italian seasoning
1 can (14
1
/
2
-ounces)
Salt and ground black pepper
peeled, diced tomatoes
to taste
Hot Cooked spaghetti or other pasta
Set skillet temperature to 350º F / 180º C. Add oil. Arrange chicken
pieces, skin side down in skillet. Cook chicken until browned on the first
side, about 5 minutes. Turn chicken. Add onion and garlic around
chicken. Cook 3 minutes, or until onion is cooked, but not brown. Reduce
temperature to “WARM”. Add remaining ingredients, except spaghetti.
Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce
and spoon over chicken occasionally. Serve chicken and sauce over
spaghetti or other pasta.
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