The Cunning Whisk

Last week I bought a boat load of cream cheese. It was on sale and I had intended to make a cheesecake for Easter. However, it was requested that I only make one dessert for family Easter because other people were making some, too. Therefore, I decided to make a Dreamsicle cake (recipe to follow) and use the cream cheese for something else. A friend recommended pasta with white sauce, so I thought, “Ah, alfredo!” This would also be really great with shrimp and scallops, maybe with a side of blanched broccoli.

As a warning, the sauce is really salty. I mean, really salty. But, once it’s on the pasta, it isn’t as salty anymore.

Ingredients:

• 1/4 c. margarine
• 1/4 c. olive oil
• 8 oz. cream cheese
• 2 c. milk
• 2 oz smoked provolone
• 1/4 c. shredded parmesan
• 1.5 Tbsp. dried basil
• 1.5 Tbsp. dried parsley
• 1/4 tsp. garlic powder
• 1/8 tsp. black pepper
• 3/4 tsp. salt
• 1 lb. vermicelli

Directions:
Melt together all ingredients (except pasta) over medium-low heat. When smooth and creamy, pour over cooked vermicelli noodles. Toss in whatever additives sound good, such as shrimp or chicken.

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Tonight, I was trying to think of an easier way to make my Chicken Pot Pies from last week. First of all, the other recipe makes two really big pies and I wanted a more manageable size. Also, I don’t always have time to play with pie crust until it’s just right. This is just a much easier way to go with ingredients I always have on hand. It makes four good sized ramekins for our four person family, and the biscuits add a nice southern touch.

Ingredients:

• 1 can (10 oz.) chicken chunks
• 8 oz. frozen vegetable mix
In the 17th century, pots of bay were placed in front of doorways in order to ward thwart evil spells and curses.
• 1 can cream of chicken condensed soup
• 1/2 can water
• 1 can (8) jumbo layered biscuits
• salt & pepper, to taste
• 1 Tbsp. fresh parsley, chopped
• 1/4 tsp. crushed bay leaves

Directions:
Preheat oven to 350F. Place a biscuit in the bottom of four large ramekins. Bake for about 13 minutes.

In a large saucepan over medium-high heat, combine chicken, soup, water, vegetables, chopped parsley and crushed bay leaves. Salt and pepper to taste. Once cooked, spoon over cooked biscuits in ramekins. Top with remaining four biscuits and bake for another 13 – 16 minutes until golden brown.

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