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Chestnuts For The Holidays

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHESTNUTS FOR THE HOLIDAYS
 Categories: Holidays &, Information, Tips, Misc., Eat-lf mail
      Yield: 1 Servings
 
 
  **** 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"   ~0400
 
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