Recipe - Green Peas Mushrooms And Water Chestnut

1 cup Fresh green peas (or tiny
frozen ones)
Sliced fresh mushrooms (or
canned)
One half cn Can water chestnuts
1 Chicken bouillon cube
Salt to taste
2 teaspoon Cornstarch
1 cup Water

Make broth of water and bouillon. Simmer water chestnuts and broth for 4
minutes. Drain, retaining broth. Set chestnuts aside. Cook peas in broth
until tender. Add chestnuts, mushrooms, salt and cornstarch (amount
depending on amount of broth remaining.) Cook just until sauce thickens.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.