Chestnut Dressing (homestyle)

We teach our children about the world and the Bible. We teach them that the world is bad (1 Jn. 2:15). And we teach them that the Bible is good (Pr. 16:20). That is true, but our children are rarely taught (guided) as to how the two intersect with each other. The result is that they will either be seduced by the world or they will be cocooned from the world. Both are useless to Jesus. The desired biblical mindset is when Christians reject the influence of the world (see it for the deceptive garbage that it is), but desire to love and influence those trapped the world.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	French	Stuffing	1	Servings

INGREDIENTS

		Boiling water
1 1/2	lb	French chestnuts
1/3	c	Butter
		Salt and pepper
1	c	Dry bread crumbs
1/2	c	Milk, scalded

INSTRUCTIONS

Pour boiling water over chestnuts and let stand 5 minutes; remove  skin
with fingers and a knife. Cook nuts about 1/2 hour in boiling  salted
water. Drain, mash and add butter and seasonings. Pour milk  over
crumbs and add to nut mixture. Mix well, stuff bird. Many of the
recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos
and all.  Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 969 Calories From Fat: 590 Total Fat: 67.1g Cholesterol: 162.7mg Sodium: 799.3mg Potassium: 230mg Carbohydrates: 77.8g Fiber: 4.9g Sugar: 6.7g Protein: 15.1g