English-11
R
ECIPES
C
HEESE AND
B
ACON
P
OTATOES
6 slices bacon
1
⁄
4
cup onion, finely chopped
4 large potatoes, thinly sliced
1
1
⁄
2
cup (6-ounces) cheddar cheese,
with skins on
shredded
1 can (4-ounces) chopped green chilies
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.
P
ASTA WITH
P
EPPERS AND
C
HICKEN
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, 1
1
⁄
2
teaspoons cornstarch
cut into 1⁄2-inch x 2-inch strips
3
⁄
4
cup chicken broth
1 cup sliced red, green or yellow
4-ounces linguine or fettuccine,
bell pepper (or combination)
cooked and drained
1
⁄
2
teaspoon 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. Makes 2 servings.
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