Rimily Living
Focus
Nancy Wiker
Lancaster Co.
Extension Agent
Chestnut Dressing
My mother makes the best
dressing (some call it stuffing or
filling) for the holiday bird. After
SO plus years, she has the recipe
perfected. On occasion she alter
ed the recipe; adding alien ingre
dients such as combread or dried
fruit, with great protest from the
rest of us. One year she decided
to add roasted chestnuts, with
great results.
Chestnuts found in stores are
generally European in origin.
They are similar to the native
American Chestnut, but are re
sistant to the blight that killed
that American trees. They should
not be confused with the horse
chestnut, which is closely related
to the buckeye and not recom
mended for eating.
Harvested in the fall, the red
dish brown nuts have a cream
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colored kernel covered with a
thin brown skin. Choose chest
nuts that are plump, heavy and
firm, with glossy shells. Soft,
light, nuts with dull or wrinkled
shells are too old. After picking,
they are generally seasoned for
several days to remove excess
moisture by spreading the nuts
1-2 layers deep on trays made of
half-inch hardware cloth. When
cured, store in a cool dry place
that is inaccessible to rodents
and insects.
Cook chestnuts using one of
the following methods:
Roasting; With the tip of a
sharp knife cut an X in the flat
side of each nut. Roasting over
an open fire requires a covered
utensil with a long handle. Nuts
will build up steam and explode
even after removing from the
heat. In the oven, roast the cross
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Stores in LANCASTER • YORK • CARLISLE (Closed Sun.)
STORE HOURS: Mon -Fn 9-9 • Sat. 9-6,
Sunday 12 to 5 PM
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56 B 5 •No Exchanges For purchases wilh a check bring FINANCING
• Cash & Carry drivers license and phone numbers AVAILABLE
cut nuts for 15-20 minutes at 425
F.
Boiling: Cut the nuts in half
with a sharp knife. In a shallow
pan, cover with only enough
water so nuts are not completely
covered. Bring to a boil, reduce
heat and simmer for 15 minutes.
Drain and allow to cool slightly.
The kernels should come out eas
ily. The longer they are cooked,
the mealier they will become. We
like to dip the cooked nuts in
melted butter with salt added.
Microwave: This method re
quires a bit more experimenta
tion, but can yield excellent re
sults. Cut the nuts in half and
place cut end down on a double
layer of paper toweling. Start
with eight medium size nuts and
cook for 1-2 minutes.
Cooked chestnuts may be kept
in the refrigerator in jars for sev
eral days, or in the freezer. Fresh
and cooked chestnuts can be fro
zen, either peeled or in their
shells.
No matter which preparation
method you use, you must re
move the outer hard shell and
the thin inner brown skin. It is
easier to peel chestnuts that have
been cooked and are still hot.
Chestnuts are a good source of
potassium and a source of vita
min C, copper, magnesium, and
some B vitamins. Eaten raw or
-30x46 Table ■
I
Lancaster Farming, Saturday, November 4, 2000-B5
undercooked they can cause
bloating and gas.
These tasty nuts can be added
to soups, salads, and stuffings.
They can also be ground into
flour that is added to cakes or
made into flat cakes, pancakes,
waffles, or bread. Chestnut puree
is used to flavor ices, puddings,
and pastry creams. Mont Blanc,
a famous dessert, consists of a
meringue base that is covered
with a mound of chestnut puree
topped with Chantilly cream.
A handful of whole chestnuts
makes a tasty addition to braised
cabbage. In Europe chestnuts are
traditionally served with game or
poultry, especially during the
holiday season. One pound of
chestnuts yields a little more
than 8 ounces (2 cups) of peeled
nuts.
Ruth’s Chestnut Dressing
Vi pound chestnuts
4 tablespoons melted butter
Vi cup chopped celery
l A cup onion, minced
Vi teaspoon salt
2 teaspoons poultry seasoning
1 beaten egg
2 cups soft bread crumbs
Prepare, peel, and chop chest
nuts. Melt butter in large pan,
saute chestnuts, celery, and
onion. Add salt, poultry season
ing, egg and bread crumbs. Toss
well.
Yields enough stuffing to ac
company a 7-8 pound bird. Bake
covered in a casserole dish at 350
F until it reaches an internal
temperature of 165 F.
Why Do Leaves Change Color
Summer’s green leaves have
been replaced by bright autumn
colors like red, orange, gold, and
brown. These color changes are
caused by three things: leaf pig
ment, length of night, and the
weather
There are three types of pig
ments. The first, chlorophyll,
gives leaves their green color.
Chlorophyll is needed for pho
tosynthesis-the process that helps
plants use sunlight to make sugar
for food.
Carotenoids, a second type of
pigment, produce the yellow,
orange, and brown colors in
things like corn, carrots, and daf
fodils.
York Society 26
York County Farm Women
#26 celebrated Farm Women’s
Day in October with a tour of
“Haines Shoe House” in York.
After the tour the group had
lunch and held the monthly
meeting at Rutter’s Restaurant
on Mt. Zion Road.
Vice president Jan Sechler
conducted the business meeting.
Ten members were present.
The Christmas banquet will be
held at the Lewisberry Grange
Hall.
Nine members will attend the
County Convention.
Donations were made to York
County 4-H Club, York Rescue
Mission, New Life for Girls,
Crop Walk, and Diabetes Asso
ciation. Elizabeth "Moody won
the door prize.
Anthocyanins give color to
cranberries, red apples, blueber
ries, strawberries and more. Both
chlorophyll and carotenoids are
present in the leaf cells through
out the growing season. Antho
cyanins are made in the autumn
because of bright light and excess
plant sugars in the leaf cells.
leaves arc also affected by the
increasing length of night. As
darkness times lengthen, bio
chemical processes begin to
change the leaves. The weather is
the third factor-especially tem
perature and moisture.
The brightest color displays
are usually in years with a suc
cession of sunny days and cool,
crisp nights.