Recipe - Chicken Leg Stew

6 Chicken legs
2 cup Whole mushrooms
One half cup Margarine
6 Carrots
One half pound Whole green beans
6 Ears of corn
6 Stocks of celery
2 cup Egg noodles

Put chicken legs, whole mushrooms and margarine in a 4 quart pot. Cut
remaining vegetables into one inch pieces. Add vegetables to other
ingredients. Cover with water; simmer. Cook for 30 minutes or until
chicken and vegetables are tender. Add egg noodles and simmer 10 minutes
or until done. Typed in MMFormat by cjhartlin@msn.com Source: The Harvest
Collection
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Feb 20, 1998