Mushrooms & Chestnuts

---------- Recipe via Meal-Master (tm) v8.02

Title: MUSHROOMS & CHESTNUTS
Categories: Side dish, Vegetables
Yield: 1 batch

1 lb Chestnuts; shelled
2 tb Butter
1 lb Mushrooms; quartered
2 tb Flour
1 1/2 c Light cream
1/2 ts Salt
1/8 ts Pepper
1 tb Parsley; chopped

Prick shells and place chestnuts in cold water; boil
15 minutes. Drain and remove shells. Skin and quarter
the nuts

Heat butter in skillet and cook quartered mushrooms
until lightly browned. Blend in flour; slowly add
cream and seasoning. Add nuts. Heat thoroughly and
garnish with chopped parsley. Serve with hot pone or
with hot baked potatoes.

Yield: 3 to 4 servings.

From Amelia's Shaker Recipes. In _The Shaker Cook
Book: Not by Bread Alone_ by Caroline B. Piercy. New
York: Crown Publishers, Inc., 1953. Pg. 156. Library
of Congress Catalog Card Number 53-5248. Electronic
format by Cathy Harned.
Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On
TUE, 21 NOV 1995 160714 ~0500

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