*  Exported from  MasterCook  *
                         Chestnuts For The Holidays
 Recipe By     : USDA Extension Service (Becky Myton)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Holidays & Gifts                 Information, Tips,
                 Eat-Lf Mailing List
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 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)
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