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A Recipe for
Chestnuts For The Holidays
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Food Tip |
Do vegetarians eat animal crackers? |
| Author Unknown |
This Recipe for Chestnuts For The Holidays is one of thousands in the Recipes-to-go Christmas Cookbook.
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This is a recipe for Chestnuts For The Holidays from the recipe cookbook of Recipes-to-go (Christmas)
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
He who eats alone chokes alone. |
| Proverb |
**** Chestnuts For The Holidays Roasting chestnuts is often a
tradition during the holidays. Storage conditions have to be just
right, not too dry and not too damp. In dry air, they dry out and
lose quality. In warm, damp air, they mold. Store fresh chestnuts in
the refrigerator in a plastic bag with a few ventilation holes
punched in it. Chestnuts can be cooked by roasting, boiling or
steaming. To roast over an open fire, use a long handled popcorn
popper or chestnut roaster. To roast in an oven, try a temperature of
300 degrees Fahrenheit for about
15 minutes. Before roasting, puncture each nut once or twice
with an icepick or a knife. If you fail to do this, pressure from
steam building up inside the shells will cause the nuts to explode,
either before or after they come out of the oven or roaster. To boil
chestnuts, place them in a shallow pan with water that just covers
them. Bring to a boil, reduce the heat and boil gently for 15 to
20 minutes. Drain and partially cool, then remove the kernels
using a sharp tine of a table fork. The longer the nuts cook, the
mealier the kernels become and tend to crumble when removed from the
shells. For especially dry chestnuts, soak them overnight in water
before boiling in fresh water. For steaming, carefully cut fresh,
moist chestnuts in half and cook them in a vegetable steamer over
boiling water for 8 to 10 minutes. Most kernels should fall out of
the shells during cooking. Steamed or boiled nuts can be dipped in
melted butter and salted, if desired, or used in other recipes. Store
cooked chestnuts in tightly sealed jars in the refrigerator for a
month or two or in the freezer for up to a year. (MJM)
Recipe By : USDA Extension Service (Becky Myton)
From: "Sharon L. Nardo" <snardo@onramp.Date: Tue, 15 Oct 1996 08:30:54
~0400
Serves: 1
Chestnuts For The Holidays Recipe brought to you by Recipes To-Go