Archives from October 17, 2008

Short and Sweet

Photo: Sheri Berger
Friday, October 17th, 2008 in Sheri's Recipes

Today’s blog post will be short and sweet. Why? Because College Daughter (aka Knitting Daughter) is HOME and we have plans!  Right now, she’s hanging out at Loopy Central for a few minutes, but pretty soon we’re heading out for lunch. Remember when you were off at college and missing things from home?  One of the things on her “to do when I’m home” list is going to Qdoba for lunch – so off we go.  Of course there will be knitting and talking and hanging out this weekend as well (when she’s not hanging out with friends). And we’ve already made a trip to Starbucks. It’s so great to have her home for a few days and it will be over before I know it.

I am trying to get back into regularly posting recipes again, because so many of you kindly emailed to tell me you missed them when I didn’t post any new ones for several weeks! (Or did my husband prompt you to email? Because he knows it means good food when I need a recipe for the blog.  Hmmmm….) This one was shared by my mom and it’s perfect for a cool fall day.  I hope you like it!

Barbara’s Chicken Pot Pie

Filling
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
14 oz can of Swanson’s seasoned chicken broth with roasted garlic
2/3 cup milk
2 1/2 to 3 cups of cooked chicken cut into bite size pieces
2 cups of good quality canned mixed vegetables-drained.  (Use canned because frozen gets too soggy)
2 deep dish frozen pie crusts (or make your own pie crust)

In saucepan, melt margarine or butter over medium hear.  Add onions and cook until tender.
Using a whisk, stir in flour, salt and pepper until well blended.  Gradually add milk and broth, stirring constantly until bubbly and thickened

Add chicken pieces and mixed vegetables and remove from heat.  Put 1 pie crust dough into bottom of 9″ pie plate. Spoon mixture into pie crust lined pan.  Top with second crust.  Crimp edges for a good seal.  Cut slits in the top crust.  Place foil around edges to prevent burning.

Bake at 425º for 35-40 minutes.   Let stand 15-20 minutes before serving.

Note: If you make it the day before serving and refrigerate, overnight, it’s as good or better  the next day.  Cut into serving size slices and microwave.

Another new yarn line has arrived – PolarKnits. Do you have some polar fleece coats or hats or mittens that you just love? Now you can buy fleece yarn!  I saw this at market this summer and have had so many people email to ask about it, that we decided to add it in.  Check out their website for some cute free hat patterns. Each ball has 55 yds. and knits up quickly on size 10 – 13 needles. The fleece is soft and very wind resistant, so it’s perfect for keeping hats, necks, and hands warm all winter long. We’ll have it up next week for you.

I’m working on Malabrigo socks, a Feather and Fan Scarf out of Alpaca With a Twist Socrates, and that skein of Sanguine Gryphon “Bugga” for socks this weekend. (Gryphon very thoughtfully provided a link to the bug that inspired my Oak Timberworm colorway, since I said I didn’t want to see it.  Did I click on the link?  Yes.  She made me.  At least I’m blaming her for it.  I felt compelled to click on it and immediately shut the window, so I consider that her fault. I still love the yarn, though.  My Oak Timberworm.)

Sheri makingGarlicChickenPizzaandFritoPeaSaladfordinner-someofCollegeGirl’sfavorites.Haveyoutriedthoseyet?

« Older posts  ·  Newer posts »