-10-
CHEESE AND BACON POTATOES
6 slices bacon
1
⁄
4
cup onion, finely chopped
4 large potatoes, thinly sliced with skins on
1
1
⁄
2
cup (6-ounces)
cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
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,
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 bell pepper
4-ounces linguine or fettuccine,
(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.
