Name: Good Eats Indian Summer Soup
Ingredients: 3 Chicken breasts (about 16 ounces); boned and skinned; 2 ts Oil; Salt; to taste; Pepper; freshly ground; 1 md Onion; sliced 1/4" thick; 1 Poblano pepper; 2 tb Butter; 3 Cloves garlic; minced; 2 c Mushrooms; sliced; 8 oz Frozen corn; 1 qt Water; 1 lb Processed American cheese; cubed; 4 tb Cornstarch

Pause, then, and contemplate. The eternal Son of God, Creator of the universe, worshiped and adored by angels and archangels, has offered Himself in your place. He has offered Himself freely, willingly, and gladly, to endure the judgment that your sin deserves, and to endure it in a holy way – saying the perfect “yea and Amen!” to the holiness of the judgment, which your corrupt heart could never have said. As far as atoning for your sins is concerned, the only thing you owe God is endless gratitude (Nick Needham).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Indian	Cheese, Southwester	8	Servings

INGREDIENTS

3		Chicken breasts (about 16 ounces); boned and skinned
2	ts	Oil
		Salt; to taste
		Pepper; freshly ground
1	md	Onion; sliced 1/4" thick
1		Poblano pepper
2	tb	Butter
3		Cloves garlic; minced
2	c	Mushrooms; sliced
8	oz	Frozen corn
1	qt	Water
1	lb	Processed American cheese; cubed
4	tb	Cornstarch

INSTRUCTIONS

Rinse, pat dry and lightly brush chicken breasts with oil.  Season with
salt and pepper. Slice onion into 1/4-inch thick rings, but do not separate
rings. Rinse poblano and pat dry.
Place onion, pepper and chicken over medium coals or grill over medium heat
10 to 15 minutes or until vegetables are soft and chicken is done (the
juices should run clear). Place pepper in a small paper sack while still
hot from the fire and let it cool for 20 minutes. After cooling, peel away
skin and scrape out seeds. Chop onion, pepper and chicken into bite-size
pieces.
Place butter in a large heavy pot over low heat.  Add garlic and mushrooms
and cook 5 minutes or until softened. Add chopped chicken, onions, poblano
pepper, corn and 2 cups water.  Mix and simmer for 5 minutes or until
softened.  Add cubed cheese and simmer until melted.  Do not allow to boil.
In a separate bowl, dissolve cornstarch with 1/2 cup water.  Stir dissolved
cornstarch into remaining 1 1/2 cups of water.  Add to soup, stirring
constantly, and cook over low heat until thickened.  Makes 8 servings.
Posted to MC-Recipe Digest V1 #205
Date: 18 Aug 96 13:52:38 EDT
From: Paul & Terri Law <[email protected]>

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”