Roasting Chestnuts

a    different nut    to    crack

Soak chestnuts in a bowl of water for about 30 minutes; drain well. Cut a slit in the shell in the rounded side of the chestnut. Make sure the cut goes all the way through the shell; otherwise, they can explode.

To roast: Arrange chestnuts in a single layer in a chestnut pan. Place over an open flame; roast 25 minutes, shaking frequently.

To roast in the oven, arrange chestnuts on a baking sheet. Bake at 400° for 25 minutes.

To mi­crowave, arrange chestnuts in a single layer on a microwave-safe dish. Microwave at HIGH 2 min­utes. Microwave a maximum of 12 chestnuts at one time so that they cook evenly.

Let the chestnuts cool about 5 minutes. Peel.

Cheese Twists

Cheese Twists

1   large egg white
1   tablespoon dry mustard
1/3  cup prepared horseradish
All-purpose flour
1   loaf (8 oz.) frozen white or whole­wheat bread dough, thawed
2   cups (1/2 Ib.) shredded sharp cheddar cheese

In a bowl, beat egg white to blend well with mustard and horseradish.

On a floured board, roll dough with a floured rolling pin into a 12- by 15-inch rectangle. (Let dough rest 5 minutes if it’s too springy to stay in place.) Spread with 1/3 cup of the egg mixture. Sprinkle half the dough lengthwise with all but 1/2 cup cheese. Fold plain dough over cheese; pinch edges to seal. Gently ex­pel air with rolling pin.

With floured knife, cut dough cross­wise into 16 to 18 equal strips. Brush with remaining egg mixture; sprinkle with remaining cheese. Lift 1 strip, make 4 twists, and lay on a greased 12- by 15-inch baking sheet; repeat with remaining strips, placing about ‘/2 inch apart. Lightly cover with plastic wrap. Let stand in a warm place until puffy, 20 to 25 minutes; remove wrap.

Bake in a 375° oven until deep gold­en, 25 to 30 minutes. Transfer to rack with a spatula.

Serve hot or cool. Cool on a rack; store airtight up to 2 days, or freeze to store longer. To reheat, place on bak­ing sheet, and bake in a 400° oven for about 5 minutes. Makes 16 to 18.

Per piece: 85 cal. (48 percent from fat); 4.5 g protein; 4.5 g fat (2.7 g sat.); 6.5 g carbo.; 159 mg sodium; 13 mg chol.