Wednesday, May 18, 2011

Week FOUR: Chicken Pot Pie, Strawberry Mozzarella Salad and Icing

  • 2 refrigerated pie crusts
  • 1 (10 1/2-ounce) can cream of mushroom soup
  • 1/2 cup chicken broth or 1/2 cup water
  • 2-3 cooked chicken breasts, cubed
  • 1 (16-ounce) bag frozen vegetables, thawed
  1. Preheat oven to 350°F.
  2. Press 1 of the pie crusts into a pie plate.
  3. In a bowl, mix the soup, broth, and vegetables with the cubed chicken.
  4. Pour the mixture into the pie shell. Top the mixture with the second pie shell.
  5. Press all the edges of the pie crust with a fork to seal and poke holes in the crust.
  6. Bake for 30-45 minutes.

  • 1 heart romaine lettuce
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 (8-ounce) container of strawberries, hulled and sliced
  • 3/4 cup part-skim mozzarella cheese, diced
  • 1/4 cup fresh basil leaves, cut into ribbons
  1. Tear or cut lettuce into bite-sized pieces to fill 3 cups lightly packed.
  2. In a small bowl whisk together the oil, vinegar, salt and pepper.
  3. Toss the lettuce and half of the dressing.
  4. Split the coated lettuce among 4 salad plates.
  5. Toss the strawberries with the remaining dressing and place 1/4 of the berries on top of each mound of lettuce.
  6. Top each with cheese and sprinkle with basil.

  • 1/3 cup butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 1/2 cups sifted confectioners sugar
  • 3-4 tablespoons milk or light cream, to make icing smooth and spreadable
  1. Cream butter, salt, and vanilla, beating with an electric mixer until light and fluffy.
  2. Add the confectioners’ sugar gradually, beating after each addition.
  3. Add 3 tablespoons milk or light cream, beating until smooth.
  4. Beat in more milk until desired spreading consistency is reached.
Makes about 2 1/3 cups of frosting, enough to frost tops and sides of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.

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