With our compass pointed north, we forge forward in the storms of life knowing that God is sovereign over all the situations that we encounter. And we as His children have that special comfort that He is working all things together for our good. We might not have asked for it. Odds are on the surface we don’t like it either. But deep down inside, we cling to the Lord by faith, trusting His invisible hand that is always wise and kind to fulfill His good purposes. That’s why Christians and only Christians can obey the command from 1 Thessalonians 5:18 to “give thanks…in everything…for this is God’s will for [us] in Christ Jesus.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Dutch	Poultry	8	Servings

INGREDIENTS

2		Whole chicken breasts
		Water
1	tb	Salt
8	oz	Spinach noodles
3/4	c	Cooked english peas
1		Jar (2.5-oz) sliced mushrooms; drained
1		Jar (4-oz) sliced pimento; drained
2		Egg yolks
1	c	Milk
1/2	c	Grated parmesan cheese
1	ds	Pepper

INSTRUCTIONS

Place chicken in 1 cup water in saucepan. Cover & cook until tender. Drain
& debone chicken. Cut into strips & set aside. Bring 3 quarts water & salt
to a boil in large Dutch oven. Gradually stir in noodles. Return water to
boil for 14-15 minutes. Drain noodles & return to Dutch oven. Add peas,
chicken, mushrooms & pimento. Beat egg yolks & milk with fork until foamy.
Gradually add to noodles, stirring well. Add Parmesan cheese & pepper. Cook
over medium heat, stirring gently, until mixture thickens. Serves 8.
LOTTIE UNDERWOOD
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“You can spurn God’s love for only so long”