Yield: 1 bunch
To roast chestnuts -
Slash the flat side of shell with a sharp knife. Place on cookie sheet in hot oven (400 degrees) for 15 to 20 minutes, tossing occasionally. Serve piping hot. To cook, shell and blanch chestnuts - Slash the flat side of each chestnut with a sharp knife. Place chestnuts in pan of cold water. Bring to a boil; boil for one minute and remove from heat. With a slotted spoon remove 3 or 4 chestnuts at a time from the water. Peel off outer shells and brown inner skins, taking care to keep chestnuts whole. Keep unpeeled chestnuts warm in water until peeling time or the inner skin won't come off.
Source: Womans Day Encl.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 09-29-94