Ok, cut the chestnuts cleanly across the top or
1 minute.
Stir in chestnuts and remove from heat.
teamer over 2 inches of boiling water. Steam the sprouts covered
Boil the shelled chestnuts until tender. This should take
Skin opossum, remove gland and entrails.
Scrape clean and scald in boiling water.
Rub inside and out with salt and pepper; set in cool place.
Stuff with chestnuts, applesauce and bread crumbs in equal proportions.
Cover with slice of sweet potato, 1 cup boiling water and 1/2 cup lemon juice.
Bake in butter and baste often until tender.
auce.
2- Replace the chestnuts with grilled almonds or hazelnuts
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
f desired, cut larger water chestnuts in half for easier eating
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
Add peas and sugar to boiling water in a large saucepan. Bring to boiling, gently separating peas with a fork.
Reduce heat; simmer, uncovered, for 5 minutes.
Drain peas.
Add remaining ingredients and toss lightly to mix well.
Reheat gently.
Makes 12 servings.
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.
Pulp the chestnuts with the food processor.
n the oven until the chestnuts are tender, about 35 minutes
arge bowl. Add the bread, chestnuts, parsley, cream and stock and
an with pork juices until boiling , then simmer for a few
he vinegar; cover it with boiling water and let it stand
Preheat oven to 375\u00b0.
Steam broccoli just until crisp; drain. Mix broccoli, soup, water chestnuts, Cheez Whiz and rice.
Place in greased 2-quart casserole.
Top with cracker crumbs.
Bake 20 to 30 minutes,
until bubbling.
Makes 6 to 8 servings.
Bring a large pot of water to a boil; add 1 teaspoon salt. Cook cauliflower chunks in the boiling water until slightly softened, about 2 minutes. Drain and rinse with cold water. Cut into bite-size chunks.
Heat olive oil in a large skillet over high heat. Cook and stir garlic until fragrant, about 30 seconds. Add cauliflower; cook and stir for 1 minute. Stir in water chestnuts and olives. Add water; cook until water evaporates, about 2 minutes. Season with salt and pepper.
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
In covered pan, cook carrots in small amount of boiling water, 15 minutes or until crisp tender.
Drain and set aside.
In pan, melt butter, add ginger, thyme and water chestnuts; cook and stir for 2 minutes.
Add wine, parsley and carrots.
Cook and stir until heated through.