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- 9-
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tbs. olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 1
1
⁄2
tsp. 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 tsp. 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.
EASY BEEF FAJITAS
Juice of 2 limes
1
⁄2 green or red bell pepper, thinly sliced
2 tbs. olive oil 4 flour tortillas
1
⁄2 tsp. ground cumin
1
⁄2 cup (2-ounces) Monterey Jack
1
⁄4 tsp. salt or Cheddar cheese, shredded
1 clove garlic, minced Guacamole, optional
1
⁄8 tsp. red pepper flakes Salsa, optional
freshly ground black pepper, to taste Sour cream, optional
3
⁄4-lb. top round steak, thinly sliced Chopped tomatoes, optional
1 small onion, thinly sliced
Combine lime juice, 1 tbs. olive oil, cumin, salt, garlic, red pepper and black
pepper in glass bowl. Add beef and allow to stand, at room temperature, 30
minutes. Set skillet temperature to 350° F. Add remaining 1 tbs. olive oil,
onion and green/red bell pepper and stir gently. Cover and cook 1 to 2 min-
utes or until vegetables are tender. Remove vegetables and keep warm. Drain
meat, discard marinade and place meat in skillet, Saute meat 7 to 9 minutes
or until done. Meanwhile, wrap tortillas in aluminum foil and heat in 350° F
oven for 5 minutes. To assemble, spoon about
1
⁄
4
of meat and vegetables into
center of each warmed tortilla. Sprinkle with 2 tbs. cheese. Roll tortilla and
place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream
and/or chopped tomatoes.
- 8-
DENVER OMELET
1
⁄2 cup diced, cooked ham 3 eggs
1
⁄4 cup chopped green bell pepper 2 tbs. water
1
⁄4
cup sliced fresh mushrooms
1
⁄8
tsp. salt
1 green onion, sliced Dash cayenne pepper
1 tbs. butter or margarine
1
⁄3 cup (1-ounce) Cheddar cheese, shredded
Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour
egg mixture over ham and vegetables. Cover and cook 4 minutes or until
eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To
serve, slice omelet in half then gently fold each part in half. Lift omelets from
skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tbs. butter or margarine 2 eggs
1
⁄4 cup chopped onion
1
⁄2 cup chopped cooked ham
2 tbs. all-purpose flour
1
⁄2 cup chopped fresh spinach
1
⁄4 cup milk
3
⁄4 cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300° F. Add butter and melt. Add onions and saute
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges. Lift each wedge
onto serving plate.
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 tbs.
bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes.
Turn potatoes and cook an additional 5 minutes. Crumble bacon and com-
bine with green chilies and onion. Sprinkle over potatoes. Top with cheese;
cover and cook 5 more minutes.
S12 GN/428-0938/ENG/FRE 1/20/03 4:09 PM Page 10