Title: Chicken Leg Stew
Categories: Poultry
Yield: 4 Servings

6 Chicken legs
2 c Whole mushrooms
1/2 c Margarine
6 Carrots
1/2 lb Whole green beans
6 Ears of corn
6 Stocks of celery
2 c 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 MM-Recipes Digest by "Cindy Hartlin"
on Feb 20, 1998