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| Gather either chestnuts or chinquapins after the first frost splits the husks open. Once the husks and bitter pith are removed, the kernels are sweet and delicious raw or roasted! |
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chestnuts or chinquapins |
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butter |
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salt to taste |
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| 1 |
Shelling Chestnuts
Cut a one inch gash on flat side of nut and put in a skillet, allowing 1/2 teaspoon of butter to each cup of chestnuts. Shake over heat until butter is melted. Put in oven and let stand for 5 minutes. Remove from oven and with a pocket knife take off shells. By this method shelling and blanching are accomplished at the same time, as the inside skins will adhere to the outer shells. |
| 2 |
If you want a more roasted chestnut put on cookie sheet one layer deep and roast on 325° for 25 to 30 minutes or until lightly browned. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |