Name: Idaho Chicken Scallop
Ingredients: 3 tb Butter or margarine; 1/2 c Celery,chopped,w/leaves; 2 c Milk; 2 ts Salt; 1/2 ts Marjoram,dried leaf; 4 Idaho potatoes; 1/2 c Onion,chopped; 2 tb Flour; 1 tb Lemon juice; 1/4 ts Pepper; 2 1/2 c Chicken,cooked,cut up

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Casseroles, Poultry	6	Servings

INGREDIENTS

3	tb	Butter or margarine
1/2	c	Celery,chopped,w/leaves
2	c	Milk
2	ts	Salt
1/2	ts	Marjoram,dried leaf
4		Idaho potatoes
1/2	c	Onion,chopped
2	tb	Flour
1	tb	Lemon juice
1/4	ts	Pepper
2 1/2	c	Chicken,cooked,cut up

INSTRUCTIONS

1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken;
remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle
with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven 1 hour, or until potatoes are tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”