roasted chestnuts

topic posted Tue, December 11, 2012 - 1:20 AM by  E.S.S.

Take a bunch of fresh chestnuts, cover with water soak them in a bowel overnight. Leave wet, cut a line directly under the whole legneth of the bottom of the chestnut about an inch long. Throw them in tin foil and crimp ends in real well, throw in three soup spoons of water and seal the foil tight, bake at 300 for one hour, I wait a little bit to cool and then peel one and indulge, if not soft inside throw them back in for another 1/2 hour.

After shelling them:
Some I freeze for soups, stuffing or stews,
You can also throw them in a blender to use in pies, cakes, tarts or in butter or olive oil for a spread....

Any other ideas or suggestions...? Please...?

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