Food for Thought – Edwina Napier


Happy birthday to Melanie Napier Beauchamp on September 2 and Lyndi Napieredwinanapierclr on September 8.

Belated birthday greetings to Frances Weaver on August 17.

Bible Verse

So teach us to number our days, that we may apply our hearts unto wisdom.

– Psalms 90:12

Over-Fried Chicken

2 tablespoons oil

2/3 cup Bisquick

1 1/2 teaspoons paprika

1 1/4 teaspoons salt

1/4 teaspoon pepper

2 1/2 to 3 1/2 lb. cut up frying chicken

Heat oven to 425 degrees. Put oil in 9 x 13 inch baking dish or pan, place in oven to get hot.

Mix bisquick, salt, paprika, and pepper and coat pieces of chicken. Place chicken skin down in hot baking dish.

Bake for 35 minutes, turn chicken. Bake for about 15 minutes longer, or until done. (This is like fried chicken.)

(I line baking dish with foil for easy cleaning.)

Hot Chicken Salad

4 to 5 chicken breasts, cooked and coarsely chopped

5 hard boiled eggs, diced coarsely

2 cups celery, diced finely

1/2 cup pecan pieces

1 teaspoon paprika

2 cans cream of mushroom soup

Dash worcestershire sauce

30 crackers, crushed

Put 2/3 cracker crumbs in bottom of casserole dish. Mix all other ingredients, pour on top of crumbs. Top with remaining crumbs.

Bake at 375 degrees for 30 to 40 minutes.