---------- 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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