Sunbeam Skillet User Manual page 10

Cheese and Bacon Potatoes
6 slices bacon
1⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on
11⁄2 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 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
1 tablespoon olive oil
1 whole boneless,
skinless chicken breast, cut
into 1⁄2-inch x 2-inch strips 3⁄4 cup chicken broth
1 cup sliced red,
green or yellow bell pepper
(or combination)
1⁄2 teaspoon basil
Set skillet temperature to 350°F. 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. 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
Pinch ground red pepper
Salt and ground black pepper to taste
1 1⁄2 teaspoons cornstarch
3⁄4 cup chicken broth
4-ounces linguine or fettuccine,
cooked and drained
1⁄2 teaspoon basil
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