"maxine in ri" > wrote in message
...
>I found two big jars and 3 cans of roasted, peeled chestnuts at the
> discount store y'day.
>
> A couple of them will go to my Mom, who always has to make chestnut
> dressing for Thanksgiving (no matter that I want to make the whole
> meal, at 91, who can argue with her?). I'm trying to think of what to
> do with the rest of them.
>
> I did make a chicken vegetale soup with some of them last night. Nice
> texture, but flavor? Eh. Can they be toasted? Most of the recipes I
> found on-line either simmered them in liquid and riced them, or used
> them whole or chopped for stir fry, sides, main dishes or desserts.
>
> Got any input?
>
> maxine in ri

Do you like brussel sprouts? They are GREAT with chestnuts. Julia has a
recupe in her forst book.


--
Peter Aitken

Remove the crap from my email address before using.