| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Side dish, Vegetables |
1 |
Batch |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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