Food for Thought – Edwina Napier

 

Happy birthday to Donna Burnette on September 1, Rush Rich and Caleb Weiredwinanapierclr on September 2, Kenna Kay Key on September 7, Carol Sue Collins on September 8, and Jordan Lacy on September 9. 

 

 

Bible Verse

 

As we have therefore opportunity, let us do good unto all men, especially unto them who are of the household of faith.

 

— Galatians 6:10

 

 

Easy Chicken Pot Pie

 

one (5 oz.) can chicken, drained

 

one (10 3/4 oz.) can cream of chicken soup, undiluted

 

one (16 oz.) can mixed vegetables, drained

 

1/2 cup milk

 

1/4 teaspoon pepper

 

one (4.5 oz.) can tender layer buttermilk biscuits

 

Combine first five ingredients, mixing well. Spoon into lightly greased 10 x 6 x 2 inch baking dish.

 

Separate biscuits, place on top of pie. Bake at 450 degrees for 20 minutes, covering loosely with foil after 12 minutes.

 

Yield: 4 to 6 servings

 

 

Shortcut Vegetable-beef Stew

 

3 large red potatoes

 

3 large carrots

 

1 quart water

 

one (1.25 oz.) envelope onion soup mix

 

1 pound lean ground beef

 

one (10 3/4 oz.) can cream of mushroom soup, undiluted

 

Cube potatoes. Scrape carrots and cut into 1/2 inch slices. Combine potatoes, carrots, water, and onion soup mix in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Do not drain.

 

Cook ground beef in a skillet until browned, stirring to crumble. Drain. Stir ground beef and mushroom soup into vegetable mixture. Cook until thoroughly heated.

 

Yield: 4 servings.