| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Chestnuts in the shell |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
Preheat oven to 400 degrees. With a sharp knife, make an X-shaped cut on
the flat side of each shell. Arrange chestnuts in a roasting pan. Sprinkle
with oil; toss lightly. Roast, uncovered, for 10 to 15 minutes. Cool just
until easy to handle, then remove shells and inner brown skins. Use
chestnuts in recipes or to eat out of hand. Yield: 4 servings.
Variation: For hearth-roasted chestnuts, do not make X-cuts on chestnuts
and do not use oil. Lay chestnuts at edge of fire near glowing coals (you
don't need a pan). Roast about 10 minutes, turning frequently, until nuts
pop. Shell and eat.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 From the "Doubleday
Cookbook"
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”