![background image](http://html1.mh-extra.com/html/sunbeam/electric-skillet-cksbsk160-033/electric-skillet-cksbsk160-033_owners-manual_1394342011.webp)
-E11 -
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. Set skillet temperature to 350°F/180°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 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, cooked
(or combination)
and drained
1
⁄
2
teaspoon basil
Set skillet temperature to 350°F/180°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 addi-
tional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce
temperature to 250°F/120°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
-F11-
RECETTES
POMMESDE
TERREFROMAGE
ETBACON
6tr
anc
hes
deb
aco
n
1b
oîte
(10
0g
)d
ech
iles
vert
sh
ach
és
4g
ros
ses
pom
mes
det
erre
non
éplu
ché
es,
50
mL
d’oi
gno
nh
ach
ém
enu
cou
pée
sen
ron
dell
esm
inc
es
375
mL
(15
0g
)d
ech
edd
arr
âpé
en
fila
men
ts
Plac
ezl
eb
aco
nd
ans
la
poê
le
fro
ide
etr
égl
ezc
elle
-ci
à1
80
°C/
350
°F;
fait
es-l
ec
uire
pou
rq
u’il
soi
tcr
ous
tilla
nt;
égo
utte
z-le
.V
ide
zla
gra
iss
ep
our
n’e
ng
ard
erq
ue
30
mL.
Éta
lez
les
pom
mes
de
ter
re
dan
s
la
poê
le,
cou
vre
z
et
fai
tes
cui
re
10
min
ute
s;t
our
nez
-les
etp
rol
ong
ez
la
cui
sso
nd
e5
min
ute
s.É
miet
tez
le
bac
on,
méla
nge
z-le
aux
chi
les
et
àl
’oi
gno
n.
Rép
arti
sse
zs
ur
les
pom
mes
de
ter
re,
sau
pou
dre
zd
efr
om
age
,c
ouv
rez
pui
sfa
ite
sc
uire
5m
inu
tes
.
PÂTESALIMENT
AIRES
AVEC
POIVRONET
POULET
1g
ous
sed
’ail
,ém
inc
ée
Pinc
éed
ep
im
ent
deC
aye
nne
15
mL
d’hu
ile
d’ol
ive
Sel
etp
oivr
en
oir
mou
lu,
au
goû
t
1p
oitr
ine
dep
oule
ten
tièr
e,d
éso
ssé
eet
7m
Ld
efé
cule
dem
aïs
san
sp
eau
,co
upé
een
lan
ière
sd
e1
,3
x5
cm
200
mL
deb
ouil
lon
dep
oule
t
250
mL
det
ran
che
sd
ep
oivr
on
rou
ge,
vert
100
gd
ela
ngu
ette
so
ud
en
ouil
les
,
ou
jau
ne(
ou
une
com
bina
iso
n)
cuit
ese
tég
outt
ées
2m
Ld
eb
asil
ic
Rég
lez
la
poê
le
à1
80
°C/
350
°F.
Fait
ess
aut
erl
’ail
2m
inu
tes
dan
sl’
hui
le.
Ajo
ute
zle
pou
let
etf
aite
sc
uire
5m
inu
tes
en
rem
uan
t.I
nco
rpo
rez
le
poi
vro
n;f
aite
sc
uire
2
min
ute
so
uju
squ
’à
ce
que
le
poi
vro
nso
ite
nco
re
lég
ère
men
tc
roq
uan
te
tle
pou
let
,
cui
t.R
édu
ise
zla
tem
pér
atu
re
à1
20
°C/
250
°F.
Méla
nge
zb
ien
les
ass
aiso
nne
men
ts,
la
féc
ule
etl
eb
oui
llo
n.V
erse
zd
ans
la
poê
le.
Cha
uffe
ze
nre
mua
ntd
élic
ate
men
t–
1
min
ute
ou
jus
qu’
àc
eq
ue
le
méla
nge
soi
tc
hau
de
té
pais
.S
erv
ez
sur
les
pât
es.
Don
ne
2p
orti
ons
.