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Mushrooms & Chestnuts

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      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
   On TUE, 21 NOV 1995 160714 ~0500
 
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