Prayerful waiting on God is indispensable to effective service. Like the time-out in a football game, it enables us to catch our breath and fix new strategy. As we wait for directions, the Lord frees us from the tyranny of the urgent. He shows us the truth about Himself, ourselves, and our tasks. He impresses on our minds the assignments He want us to undertake. The need itself is not the call; the call must come from the God who knows our limitation. 'The Lord pities those who fear Him. For He knows our frame; He remembers that we are dust' (Psalm 103:13-14). It is not God who loads us until we bend or crack with an ulcer, nervous breakdown, heart attack, or stroke. These come from our inner compulsions coupled with the pressure of circumstances.

Charles Hummel

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	American	Poultry	5	Servings

INGREDIENTS

1		Whole chicken; 3 to 3-1/2 lbs
1		Bay leaf
1/4	ts	Thyme
		Butter or oil for pan-frying
1/2		Yellow onion; chopped
3		Stalks celery; chopped
2		Carrots; sliced
2	tb	Chopped parsley
2	c	"Chicken Soup Stock" (see recipe) or canned chicken broth or make broth from bones as in this recipe.
4	tb	Each butter & flour; cooked to form a roux
1/2	lb	Mushrooms; sliced & lightly sauteed in butter or olive oil
		Salt & pepper to taste
2		Hard boiled eggs; sliced
1		Recipe "Harriet's Southern Biscuit Dough" (see recipe)

INSTRUCTIONS

This is an oldie and a goodie. The biscuit topping puffs up and provides
you with a whole meal in a wonderful form. Yes, if you don't want to make
your own biscuit dough you can use good old Bisquick.
Place the chicken in a 2-quart saucepan and add enough water to barely
cover. Bring to a boil and then turn down the heat to a simmer. Cover and
simmer for 1/2 hour. Allow the chicken to cool in the liquid. Take the
chicken from the pot, reserving the liquid, and remove the skin and bones.
Cut the meat into 1/2-inch cubes, cover, and set aside. You can do this the
day before if you wish.
Place the bones in the cooking liquid and add the dry herbs. Cover and
simmer for 1 hour. This will provide you with the cooking broth.
Heat a frying pan and add a bit of butter or oil. Saut. the onion,
celery, and carrots until they just begin to brown.
Place the vegetables in a saucepan, along with the parsley, and add 2
cups of chicken stock. Prepare the roux and bring the vegetables and stock
to a simmer. Thicken with the roux. Blend the sauce with the chicken meat
and saut.ed mushrooms. Season with salt and pepper and place in a deep
baking dish. A 2-quart souffl. dish should do nicely. Top the mixture with
the hard-boiled egg slices.
Roll out enough biscuit dough to make a lid for the pie that is 1/4-inch
thick, unbaked.
Bake at 425&deg; for 20 minutes, or until the top is high and lightly
browned.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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