---------- 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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