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re c I P e s
Po r K ch o P s w I t h sP a n I s h rI c e
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 onion, chopped 1 can (14
1
⁄
2
ounces) whole
1
⁄
4
cup green bell pepper, chopped tomatoes
Set skillet temperature to 350° F. 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.
ch I c K e n ca c c I at o r e
2 tablespoons vegetable oil
1
⁄
3
cup green bell pepper, chopped
3 to 4 pieces chicken 1 can (4 ounces) sliced mushrooms,
(thighs, legs or halved breasts) drained
1
⁄
3
cup onion, chopped 1 teaspoon Italian seasoning
1 bay leaf Salt and ground black pepper to taste
1 clove garlic, minced Hot cooked spaghetti or other pasta
1 can (14
1
⁄
2
ounces) peeled,
diced tomatoes
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on 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.
re c I P e s
ch e e s e a n d ba c o n Po t a t o e s
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) green chilies, chopped
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.
Pa s ta w I t h Pe P P e r s a n d ch I c K e n
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 red, green or yellow 4 ounces linguine or fettuccine,
bell pepper (or combination), sliced 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.