| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh green peas (or tiny frozen ones) |
|
|
Sliced fresh mushrooms (or canned) |
| 1/2 |
cn |
Can water chestnuts |
| 1 |
|
Chicken bouillon cube |
|
|
Salt to taste |
| 2 |
ts |
Cornstarch |
| 1 |
c |
Water |
INSTRUCTIONS
Make broth of water and bouillon. Simmer water chestnuts and broth for 4
minutes. Drain, retaining broth. Set chestnuts aside. Cook peas in broth
until tender. Add chestnuts, mushrooms, salt and cornstarch (amount
depending on amount of broth remaining.) Cook just until sauce thickens.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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