Chicken Leg Stewpoultry 6 chicken legs 2 cup whole mushrooms 1/2 cup margarine 6 carrots 1/2 lb 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 |
