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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. 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. Add garlic and oil and sau 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 25F. 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
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