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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
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