Whenever I utter the formula “I swear by God,” I am really saying, “Now I’m going to mark off an area of absolute truth and put walls around it to cut it off from the muddy floods of untruthfulness and irresponsibility that ordinarily overruns my speech.” In fact, I am saying even more than this. I am saying that people are expecting me to lie from the start. And just because they are counting on my lying I have to bring up these big guns of oaths and words of honor.

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Casseroles, Chicken, Entertain	8	Servings

INGREDIENTS

1 1/2	c	Chicken;, cooked and deboned
4	lg	Eggs;, hard boiled, sliced
1	cn	(4 oz) mushrooms;, drained
1/2	c	Canned peas
1/2	c	Canned carrots;, sliced
1	cn	Cream of mushroom soup
1	c	Chicken gravy
1		Pie shell and top; lightly baked

INSTRUCTIONS

Combine all ingredients in bowl. Fill the pie shells with the meat filling
and cover with pie top. Bake in a 400 degree preheated oven until the
filling is thoroughly heated and the top is a l ight golden brown (about 20
minutes).
NOTES : This recipe is adequate for two large pies made in conventional 9
inch pans or one pie in a 9x13 pan. Fresh vegetables taste better, although
canned were recommended in the recipe.
Recipe by: The Apple Barn Restaurant, Knoxville/Pigeon Forge, TN
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Patrice McClure
<works4mee@earthlink.net> on Nov 18, 1997

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