Food for Thought – Edwina Napier


Happy birthday to David Bilbrey on February 3 and David White on February 5.


Bible Verse

Blessed are the undefiled in the way, who walk in the law of the Lord.

–Psalms 119:1

Chicken and Vegetable Chowder

2 cups chopped cooked chicken

one (10 oz.) can cream of chicken soup

one (10 oz.) can cream of potato soup

one (11 oz.) can mexican corn

one (4 oz.) can chopped green chilies

one (4 oz.) can sliced mushrooms

1 1/2 cups milk

1 cup chicken broth

1 1/2 cups shredded cheddar cheese

1/2 cup sliced green onions

Combine chicken, potato soup, chicken soup, corn, green chilies, mushrooms, milk and chicken broth in stock pot. Cook over medium heat for 5 to 8 minutes or until heated through, stirring occasionally. Remove from heat. Add cheese, stirring until melted. Ladle into soup bowls. Garnish with green onion. Makes 8 servings.


Cold Night Soup

1 lb. ground chuck

1 onion, chopped

2 cans (19 oz.) hearty vegetable soup

one (15 oz.) can lima beans

one (14.5 oz.) can diced tomatoes

one (11 oz.) whole kernel corn

one (10 oz.) can tomato with green chilies

In a large skillet combine ground chuck and onions; cook over med. heat until beef is browned and crumbles. Drain well.

In a 6 qt. electric slow cooker combine beef mixture, soup, beans, diced tomatoes, corn and diced tomatoes with green chilies. Cover and cook on high for 4 hours.