Mushrooms and chestnuts

1 Batch

Ingredients

Quantity Ingredient
1 pounds Chestnuts; shelled
2 tablespoons Butter
1 pounds Mushrooms; quartered
2 tablespoons Flour
1½ cup Light cream
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Parsley; chopped

Directions

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@...> On TUE, 21 NOV 1995 160714 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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