3 (10 oz.) pkgs. frozen brussel sprouts
1/2 c. butter
1 c. chicken broth
1 tsp. salt
1/2 tsp. marjoram leaves
1 tsp. pepper
2 slices lemon peel
1 1/2 c. sliced cooked chestnuts (in can)

Simmer together until brussel sprouts are cooked. Serves 12 to 15.