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