Instructions: Chestnuts are versatile and low in fat.

One ounce of chestnuts contains 60 calories and 0.6g of fat. Chestnuts are
the only nut approved by the low-fat Pritikin System. They are high in

Californias crop, grown around Sacramento, comes in during Sept, but imported Italian nuts are here until the first of the year.

Substitute the nuts for other nut types in poultry and wild game stuffings,
breads or cinnamon roll recipes.

Fresh chestnuts must be cooked before being included in recipes. To prepare
them for baking, preheat the oven to 400 deg F. Using a short-bladed or chestnut knife, carve an X onto the flat side of each nut to prevent it bursting.

Place the nuts in a single layer on a baking sheet and roast in the preheated oven 15 - 20 min. (They also may be cooked in the microwave for about 5 min at full power.) The nuts should be mealy in the center when pierced with the tip of a knife. Remove immediately from the baking sheet to a thick, clean cloth. When barely cool enough to handle, crack the nuts
with your hands and use the same knife to peel off the outer shell and then
the funny inner skin. (At this point you may cover the whole nuts tightly and refrigerate until needed.) Coarsely chop the nuts and set aside.

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