Rival S160 - Manual (Page 10)

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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. Turn temperature control dial to 350 °F /175 °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 /175 °C . Add garlic and oil and saute 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
/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 thick-
ened. Serve over pasta. Makes 2 servings.
RECIPES