Page 31 - By His Hands We Shall Be Fed Test 2

CHICKEN PIE

Cathy Simpson
1 chicken 6 T. flour

1 3/4 C. chicken broth 2/3 C. milk

6 T. butter 1 can Veg-All

Boil chicken until done and bone. In a saucepan, melt butter, add flour and let boil.

Add milk and broth. Let boil until thick. Add chicken and drained Veg-All. Put crust on top

and bake at 400° for 25 to 30 minutes.

BAKED CHICKEN

Amanda Burdette
6 to 8 chicken breasts 1 C. rice, uncooked (Success rice)

boned and skinned 1 pkg. Lipton onion soup mix

2 cans cream of chicken soup 2 cans water (use empty soup can)

Mix cream of chicken soup, water and Lipton onion soup mix in boiler and heat,

beating out lumps. Place uncooked chicken in dish and pour uncooked rice over chicken, add

soup mixture. Cover and bake at 300° for 1½ hours.

CROCK POT ROAST

Tenna Powell
1 average roast 1 1/2 cans water

1 pkg. Lipton beefy onion soup mix Salt and pepper, to taste

1 can cream of mushroom soup

Put roast on; add other ingredients. Cook on low for 8 hours.

LASAGNE
Cheryl Dyar

1 1/2 lb. ground chuck or hamburger Parmesan cheese

1 tsp. chili powder Mozzarella cheese

1 lg. jar Prego sauce ¼ C. ketchup

1 pkg. cream cheese Lasagne noodles

Brown meat and drain; add chili powder and ketchup and simmer on low heat.

Prepare lasagne noodles according to package directions and drain. Add Prego to meat and

simmer as long as you can, at least 20 minutes (on low heat). In 9x13” pan, cover the bottom

of pan with sauce, thn place noodles over the top, add to this layer of cream cheese (sliced

evenly to cover noodles), add another layer of sauce, sprinkle top with Parmesan cheese;

cover with layer of noodles and top with th remainder of sauce. Add cheese to top and bake

in oven heated to 350° for 30 to 40 minutes or until cheese melts and turns light brown. Wait

at least 5 minutes after it comes out of the oven to cut into servings for best results.