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Category:Vegetarian - Author:N/A- Contributor:
Chestnuts & Rice
Ingredient:


  • 1 onion, diced
  • 1/4 lb. mushrooms
  • 1/4 stick margarine
  • 1 tsp. flour
  • 1/2 cup broth or water
  • 1 lb. chestnuts, boiled untili soft
  • 1/2 cup white wine
  • Salt & pepper to taste



      Direction:

      Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.


      Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

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Pick of the Week
Title:OVEN STEW - Author: N/A - Contributor:
Ingredient:

  • 4 lbs. beef round steak, cut in 1 inch
    cubes
  • 4 c. sliced carrots
  • 2 c. sliced celery
  • 4 med. onions, sliced
  • 2 (5 oz.) cans water chestnuts,
    drained and sliced
  • 2 (6 oz.) cans sliced mushrooms,
    drained
  • 1/4 c. plus 2 tbsp. flour
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 2 (16 oz.) cans tomatoes
  • 2 c. Burgundy



Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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