Rival S16RB User Manual download pdf (Page 11)

-11-

CHEESE AND BACON POTATOES

6 slices bacon

⁄4 cup onion, finely chopped

4 large potatoes, thinly sliced with skins on 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

⁄2 teaspoons cornstarch

cut into

⁄2-inch x 2-inch strips

⁄4 cup chicken broth

1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked

(or combination) and drained

⁄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.

RECIPES

1 2 ... 6 7 8 9 10 11 12 13 14 15 16

No comments

Rival S16RB User Manual Page 11