2/11/2012 Basket - Italian Chicken Green Salad and Dutch Pear Pie

Italian Chicken Green Salad
Uses from this basket: Lettuce, mushrooms
Other produce: Red onion, grape tomato

• 1 head lettuce, washed and torn into bite-size pieces
  
• 2 chicken breasts, diced
  
• 1 to 1 1/2 cups zesty Italian dressing
• 1/2 small red onion, sliced
  
• 5 mushrooms, sliced
• 15 grape tomatoes, cut in half
• 3/4 cup shredded mozzarella cheese

Cook chicken in Italian dressing over medium high heat until liquid is cooked off. Toss cooked chicken with remaining ingredients. Serve with your favorite Italian dressing or vinaigrette.

Dutch Pear Pie
Uses from this basket: Pears

• 1 pie crust
• 1 cup sour cream
• 1/2 cup sugar
• 1 T flour
• 1 tsp vanilla
• 1 egg, beaten
• 3 cups coarsely chopped fresh pears (3-4 pears)
• 1 cup flour
• 1/2 cup packed brown sugar
• 1/2 cup butter

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie plate; do not prick crust. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of crust. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until crust just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

Meanwhile, in a medium bowl, mix sour cream, sugar, 1 T flour, vanilla, egg, and pears. Pour into warm baked pie shell. Mix 1 cup flour, brown sugar, and butter with pastry blender until mixture looks like fine crumbs; sprinkle over filling.

Reduce oven temperature to 350 degrees. Bake 40 to 50 minutes or until top is light golden brown. After 30 minutes of baking, cover top of pie with foil to prevent excessive browning. Cool at least 30 minutes before serving. Cover and refrigerate any remaining pie.