“ Chestnuts are perishable at room temperature but will keep several months in the refrigerator in loosely covered containers or in ventilated plastic bags.
Shelled, blanched chestnuts (whole or chopped) may be frozen for longer storage. Pack them in tightly closed freezer containers and freeze immediately at 0° F. or lower. Use in cooking without defrosting.
PREPARING NUTS FOR USE
Many nuts are ready for use as purchased. Others require shelling, skin removal, roasting or toasting, or merely cutting into pieces.
Shelling Nuts
Everyone has a favorite way of cracking nuts. ”

“ Melt fat in a shallow baking pan in the oven.
Remove pan from oven and stir nuts into fat. Sprinkle with seasonings.
Bake 15 to 20 minutes or until nuts are heated through, stirring occasionally.
Cool. Store in tightly closed container.
Calories per tablespoon: About 55.
14 For Extra Flavor, Add Nuts
It takes only a little imagination to make “company fare” of plain food. Special recipes are not always needed. Many of your favorite foods are more delicious when you add nuts. Start with these suggestions:
• Serve sour cream with nuts on meat or baked potatoes. ”

“ Nuts contribute rich flavor and crunchy texture to many kinds of foods. Nuts are not only tasty—but nutritious as well. Familiar dishes take on new interest when nuts are added.
Nuts are filling because of their fat content and may prevent between-meal hunger pangs that encourage nibbling. ”

“ Other kinds of imported nuts include pistachios from the Middle East, brazil nuts from South America, cashews from India and Africa, and coconuts from the West Indies, Central America, and the Philippines. Chestnuts, although grown in the United States, are usually imported from southern Europe.
Peanuts are not nuts as widely believed; they belong to the pea and bean family—the legumes. They are included here because they are used as nuts in family meals and snacks. Peanuts grow in abundance in the United States. ”

“ Many of the nuts on the market—such as almonds, pecans, filberts, English walnuts, and black walnuts—are grown in this country. Almonds are produced only in California. English walnuts and filberts are produced commercially only in California, Oregon, and Washington. Macadamia nuts are grown in Hawaii and California, and pine nuts (also called piñon or indian nuts) are grown to some extent in the Southwest. Imported pine nuts are sometimes called pignolias. ”

“ Most nuts sold in shells are not roasted. However, peanuts are usually roasted, and chestnuts are sometimes roasted. If peanuts or chestnuts are roasted, this must be shown on the label.
Shelled nuts are sold raw or roasted and, sometimes, blanched. Roasted nuts may be unsalted, salted, or spiced. Shelled nuts may be purchased ground, or in whole kernels, broken pieces, slivers, and slices.
Shelled nuts are available in bulk and in plastic bags, glass jars, and cans of various sizes. Labels on the containers show the weight and, sometimes, the cup measure. ”

“ Stir over moderate heat about 7 minutes or until mixture thickens.
Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly. ”

“ Pecan tarts.—Divide dough for 9-inch pie into 12 parts. Roll into thin circles and fit into 21⁄2-inch muffin tins. Add filling. Baking time will be slightly less than for pie. About 315 calories each with 3⁄4 cup nuts; 330 with 1 cup nuts.
Peanut pie or tarts.—Use roasted peanuts for the nuts. Calories will be about the same. ”

“ Top tomatoes with salad.
Waldorf-date.—Add 1⁄2 cup pitted, chopped dates to a tart waldorf salad. Gently stir in 1⁄2 cup pecans, English walnuts, or roasted peanuts. Serve immediately.
Waldorf-grape.—Add 1⁄2 cup seeded, quartered red grapes to waldorf salad. Gently stir in 1⁄2 cup chopped pecans, English walnuts, or roasted peanuts. Sprinkle with cinnamon, if desired. Serve immediately.
Shrimp-nut in tomato cups.—Add 1⁄2 cup cashew or almond halves to shrimp salad. Serve in tomato cups.
Using Nuts ... in Soups Cream of cashew soup
6 servings, about 2⁄3 cup each
Melt fat in a heavy saucepan. ”

“ Chestnut stroganoff 6 Chestnut stuffing 7 Gourmet chestnut sauce 6 Mediterranean chicken 7 Mediterranean tuna 7 Nut stuffing 6 Other Nut Favorites: Cocktail nuts 13 Nippy cheese-nut dip 13 Sugar-and-spice nuts 13 Salads: Chicken-nut in tomato cups 8 Golden cheese 7 Shrimp-nut in tomato cups 8 Stuffed date 7 Waldorf-date 8 Waldorf-grape 8 Sauces for Vegetables: Chinese 12 Lemon 12 Sour cream 12 Sweet-sour 12 Soups: Cream of cashew 8 Cream of peanut butter 8 U.S. GOVERNMENT PRINTING OFFICE: 1978 O-271-282
Transcriber’s Notes Silently corrected a few typos. ”