| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Side dish, Vegetables |
1 |
Batch |
INGREDIENTS
| 1 |
lb |
Chestnuts, shelled |
| 2 |
T |
Butter |
| 1 |
lb |
Mushrooms, quartered |
| 2 |
T |
Flour |
| 1 1/2 |
c |
Light cream |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
T |
Parsley, chopped |
| 1953 |
|
. 156. Library of Congress Catalog Card Number 53, . 156. Library of Congress Catalog Card Number 53-5248. |
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., 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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