Chicken Tetrazzini (chick

Six Steps to Knowing God’s Will: 1. I seek at the beginning to get my heart into such a state that it has no will of its own in regard to a given matter. Nine-tenths of the trouble with people is just here. Nine-tenths of the difficulties are overcome when our hearts are ready to do the Lord’s will, whatever it may be. When one is truly in this state, it is usually but a little way to the knowledge of what His will is. 2. Having done this, I do not leave the result to feeling or simple impression. If I do so, I make myself liable to great delusions. 3. I see the will of the Spirit of God through, or in connection with, the Word of God. The Spirit and the Word must be combined. If I look to the Spirit alone without the Word, I lay myself open to great delusions also. If the Holy Spirit guides us at all, He will do so according to the Scriptures and never contrary to them. 4. Next I take into account providential circumstances. These often plainly indicate God’s will in connection with His Word and Spirit. 5. I ask God in prayer to reveal His will to me aright. 6. Thus, through prayer to God, the study of His Word, and reflection, I come to a deliberate judgment according to the best of my ability and knowledge; and if my mind is thus at peace, and continues so after two or three more petitions, I proceed accordingly. In trivial matters, and in transactions involving more important issues, I have found this method always effective.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

3 3/4	qt	WATER, WARM
2 1/4	gl	WATER, BOILING
3	gl	WATER, BOILING
1 3/4	gl	STOCK
4 1/2	lb	CHICKEN, WHOLE FZ
1	lb	CHEESE CHEDDER
2	lb	BUTTER PRINT SURE
2 7/8	c	MILK, DRY NON-FAT L HEAT
2 3/4	c	PIMENTOS 7 OZ
1 1/2	qt	MUSHROOMS 16 OZ
1/2	lb	ONIONS DRY
1/2	lb	PEPPER SWT GRN FRESH
5	lb	SPAGHETTI
2	c	SOUP GRAVY BASE CHICKEN
1	t	PEPPER BLACK 1 LB CN
6	T	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  350
F.  OVEN  STIR SPAGHETTI INTO BOILING SALTED WATER. STIR FREQUENTLY.
COOK ABOUT  15 MINUTES. DRAIN; SET ASIDE FOR USE IN STEP 6. SAUTE
ONIONS AND  PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. ADD MUSHROOMS;
COMBINE  THOROUGHLY. ADD 2 1/4 GALLONS BOILING WATER TO SOUP AND GRAVY
BASE.  ADD CHICKEN; STIR WELL. COVER; LET STAND 20 MINUTES. DRAIN;
RESERVE  STOCK; SET CHICKEN ASIDE FO USE IN STEP 6. COMBINE FLOUR WITH
SOUP  AND GRAVY BASE. ADD TO SAUTEED VEGETABLE. STIR UNTIL WELL
BLENDED.  GRADUALLY ADD STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR
UNTIL  SMOOTH AND THICKENED. RECONSTITUTE MILK; ADD GRADUALLY TO
VEGETABLE-SAUCE MIXTURE, STIRRING CONSTANTLY. SIMMER 10 MINUTES. ADD
SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY. POUR  AN
EQUAL QUANTITY OF MIXTURE ON EACH PAN. SPRINKLE 1 CUP CHEESE OVER
MIXTURE IN EACH PAN. BAKE 30 MINUTES OR UNTIL CHEESE IS BUBBLING AND
MELTED.  NOTE:  1.  IN STEP 2, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 1
1/4 OZ  (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 8
OZ (1  1/2 CUPS) FROZEN DICED, GREEN PEPPERS MAY BE USED.  NOTE:  2.
IN STEP 2, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED  ONIONS AND 10
OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED  PEPPERS.  NOTE:
3.  IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.  NOTE:  4.  IN STEP
6, 10-29 OZ CN CANNED TURKEY MAY BE USED.  NOTE:  5.  OTHER SIZES AND
TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.  Recipe Number:
L15201  SERVING SIZE: 1 CUP  From the <Army Master Recipe Index File>
(actually used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 110 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 2mg Sodium: 523.4mg Potassium: 140.2mg Carbohydrates: 19.7g Fiber: <1g Sugar: 1.8g Protein: 4.8g