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diff --git a/old/65563-0.txt b/old/65563-0.txt deleted file mode 100644 index 6f6a384..0000000 --- a/old/65563-0.txt +++ /dev/null @@ -1,1620 +0,0 @@ -The Project Gutenberg eBook of Nuts in Family Meals, Home and Garden -Bulletin Number 176, by Science and Education Administration - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Nuts in Family Meals, Home and Garden Bulletin Number 176 - A Guide for Consumers - -Author: Science and Education Administration - -Release Date: June 7, 2021 [eBook #65563] - -Language: English - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK NUTS IN FAMILY MEALS, HOME -AND GARDEN BULLETIN NUMBER 176 *** - - - - - - NUTS IN FAMILY MEALS - A GUIDE FOR CONSUMERS - - - UNITED STATES DEPARTMENT OF AGRICULTURE - - HOME AND GARDEN BULLETIN NUMBER 176 - - _PREPARED BY_ - SCIENCE AND EDUCATION ADMINISTRATION - - - - - CONTENTS - - - Page - Buying nuts 1 - Kinds available 1 - How nuts are marketed 2 - Cost 2 - Form to buy 2 - Signs of quality 3 - Amount to buy 3 - Storing nuts 3 - Preparing nuts for use 4 - Shelling nuts 4 - Removing skins 4 - Roasting or toasting nuts 5 - Cutting nuts 5 - Recipes 5 - Index to recipes 14 - - - Prepared by - Consumer and Food Economics Institute - Science and Education Administration - - -On January 24, 1978, four USDA Agencies—Agricultural Research Service -(ARS), Cooperative State Research Service (CSRS), Extension Service -(ES), and the National Agricultural Library (NAL)—merged to become a new -organization, the Science and Education Administration (SEA), U.S. -Department of Agriculture. - -This publication was prepared by the Science and Education -Administration’s Federal Research staff, which was formerly the -Agricultural Research Service. - - Issued May 1970 - Slightly revised September 1971 - Approved for reprinting September 1978 - Washington, D.C. - - - For sale by the Superintendent of Documents, U.S. Government Printing - Office - Washington, D.C. 20402 - - Stock No. 001-000-01461-7 - - - - - NUTS IN FAMILY MEALS: - _A Guide for Consumers_ - - -Nuts contribute rich flavor and crunchy texture to many kinds of foods. -Nuts are not only tasty—but nutritious as well. Familiar dishes take on -new interest when nuts are added. - -Nuts are filling because of their fat content and may prevent -between-meal hunger pangs that encourage nibbling. - -Most common nuts contain about 10 to 25 percent protein and can be an -added source of protein in meals. Peanuts are highest in protein with -about 25 percent. Coconuts and chestnuts contain very little protein. - -This bulletin is a guide to buying, storing, and using nuts. Recipes -feature nuts in main dishes, vegetables, salads, soups, breads, -sandwiches, desserts, and snacks. Approximate calorie values for -commonly used nuts are listed on page 2. - - - - - BUYING NUTS - - -Kinds Available - -Many of the nuts on the market—such as almonds, pecans, filberts, -English walnuts, and black walnuts—are grown in this country. Almonds -are produced only in California. English walnuts and filberts are -produced commercially only in California, Oregon, and Washington. -Macadamia nuts are grown in Hawaii and California, and pine nuts (also -called piñon or indian nuts) are grown to some extent in the Southwest. -Imported pine nuts are sometimes called pignolias. - -Other kinds of imported nuts include pistachios from the Middle East, -brazil nuts from South America, cashews from India and Africa, and -coconuts from the West Indies, Central America, and the Philippines. -Chestnuts, although grown in the United States, are usually imported -from southern Europe. - -Peanuts are not nuts as widely believed; they belong to the pea and bean -family—the legumes. They are included here because they are used as nuts -in family meals and snacks. Peanuts grow in abundance in the United -States. Three common varieties are Virginia, Runner, and Spanish. The -shelled Virginia peanut is long and slender; the Runner, small and -stubby; and the Spanish peanut, round. - -Chestnuts are available only in Winter, but most other nuts are -available in some form the year-round. - - -How Nuts Are Marketed - -Nuts may be purchased shelled or unshelled with the exception of -cashews, which are sold only shelled. Most nuts sold in shells are not -roasted. However, peanuts are usually roasted, and chestnuts are -sometimes roasted. If peanuts or chestnuts are roasted, this must be -shown on the label. - -Shelled nuts are sold raw or roasted and, sometimes, blanched. Roasted -nuts may be unsalted, salted, or spiced. Shelled nuts may be purchased -ground, or in whole kernels, broken pieces, slivers, and slices. - -Shelled nuts are available in bulk and in plastic bags, glass jars, and -cans of various sizes. Labels on the containers show the weight and, -sometimes, the cup measure. - -One of the most common ways of marketing peanuts is in the form of -peanut butter. - -Although fresh coconuts are often available, coconut is generally found -in packages or cans. Canned coconut may contain more moisture than -coconut in foil or plastic packages. Frozen prepared coconut is also -stocked in some markets. - - -Cost - -Shelled nuts and processed coconut cost more than nuts in shells, but -they are convenient and take less storage space. - -Because shelled nuts vary widely in price, it’s a good idea to compare -costs of different brands, forms, and package sizes before buying. - -Mixed nuts are priced according to the kinds of nuts and their -proportions in the mix. - - - - -CALORIES IN COMMONLY USED NUTS - -The list below shows the approximate number of calories for shelled -nuts: - - _Calories_ - _Kind of nut_[1] _per ounce_ _per ¼ cup_ - - Almonds, unblanched 170 210 - Brazil nuts 185 230 - Cashews, roasted 160 195 - Chestnuts 55 80 - Coconut, fresh, shredded, packed 100 110 - Filberts 180 215 - Peanuts, roasted 165 210 - Peanut butter 165 380 - Pecans, halves 195 185 - Pistachios 170 185 - Walnuts, black, chopped 180 195 - Walnuts, English, halves 185 160 - - -[1]Nutmeats are whole and not roasted unless so indicated. Chopped nuts - weigh slightly more than whole nuts per cup and are therefore higher - in calories per cup. - - -Form To Buy - -Buy the most convenient or economical form of nutmeats for your purpose. - -Whole nut kernels make attractive snacks and garnishes. Broken pieces, -which are often less expensive and take less preparation, may be used in -any food where appearance of the nuts is not important. Slivered or -sliced nuts save time and work in preparing garnishes and other foods. - -Ground nuts impart nut flavor without crunchy texture. - -Shredded or thread-type coconut makes an attractive garnish for salads -and desserts. Flaked coconut is usually preferred for pies and cakes -because it is easier to cut and serve. Moist or very moist coconut may -be desirable to use in foods that are somewhat dry. - - -Signs of Quality - - - Nuts in the shell - -Choose clean nuts that are free from splits, cracks, stains, or holes. - -Do not buy moldy nuts—they may not be safe to eat. - - - Shelled nuts - -Nutmeats should be plump and fairly uniform in color and size. Limp, -rubbery, dark, or shriveled kernels may be stale. These visual qualities -can be judged in transparent packages. - -Sometimes antioxidants are added to delay the onset of rancidity—thus -extending the shelf life of packaged nutmeats. When antioxidants, or -other preservatives, are added, they are listed on the package. Only -those approved by the Food and Drug Administration are used. - - - Peanut butter - -Peanut butter should have a rich nutty flavor and should spread easily. -Crunchy peanut butter is produced by adding pieces of peanuts to regular -peanut butter. - -Stabilizers are often added to peanut butter to retard oil separation. -Salt and, occasionally, sweeteners are added for flavor. - - - Coconut - -A good fresh coconut is heavy for its size. Before purchasing, shake the -coconut to be sure it contains milk. Avoid cracked coconuts and those -with wet, moldy eyes. - - -Amount To Buy - -One pound of unshelled nuts will give the following approximate weight -and volume of shelled nuts: - - _Ounces_ _Cups_ - - Almonds, Whole 6⅓ 1¼ - Brazil nuts, Whole 7⅔ 1½ - Coconut, shredded 8⅓ 3 - Filberts, whole 7⅓ 1½ - Peanuts, roasted 11⅔ 2⅓ - Pecans, halves 8½ 2¼ - Walnuts, black, chopped 3½ ¾ - Walnuts, English, halves 7¼ 2 - - - - - STORING NUTS - - -To maintain best eating quality, most nuts need protection from oxygen -in the air and from high temperatures that may cause the fat in the nuts -to become rancid. - -Nuts in the shell retain high quality longer than shelled nuts. Whole -nuts become rancid less quickly than nuts in pieces. Unroasted nuts keep -better than roasted ones. - -Nuts in the shell keep well in a nut bowl at room temperature for a -short period of time. For prolonged storage, keep them in a cool, dry -place. Avoid storing nuts in a damp place. - -Shelled nuts will keep fresh for several months stored in tightly closed -containers in the refrigerator. Shelled nuts in unopened cans keep well -in a cool, dry place but will maintain good quality longer in the -refrigerator or freezer. - -Shelled or unshelled nuts can be frozen in tightly closed freezer -containers at 0° F. or lower. - -Fresh coconuts in the shell retain good quality up to a month in the -refrigerator. Containers of ready-to-eat coconut keep best in the -refrigerator. - -Peanut butter will keep its quality longer in the refrigerator than at -room temperature. - -Chestnuts are perishable at room temperature but will keep several -months in the refrigerator in loosely covered containers or in -ventilated plastic bags. - -Shelled, blanched chestnuts (whole or chopped) may be frozen for longer -storage. Pack them in tightly closed freezer containers and freeze -immediately at 0° F. or lower. Use in cooking without defrosting. - - - - - PREPARING NUTS FOR USE - - -Many nuts are ready for use as purchased. Others require shelling, skin -removal, roasting or toasting, or merely cutting into pieces. - - -Shelling Nuts - -Everyone has a favorite way of cracking nuts. Some prefer using a -nutcracker, and others a hammer on a hard surface. - -Hard shells are easier to crack and nutmeats break less often if nuts -are first soaked in warm water several hours or overnight. Spread -nutmeats and let them stand a few hours to dry before storing. - -To open a coconut, pierce the “eyes” with an ice pick or large nail, and -drain the liquid from the coconut. - -To remove the shell easily, bake the drained coconut at 350° F. -(moderate oven) for 20 to 30 minutes, or put it in the freezer for an -hour. Then place the coconut on a firm surface, and tap the shell -lightly with a hammer in several places until it cracks. Separate the -meat from the shell. - - -Removing Skins - -Removing thick skins from some shelled nuts gives them a delicate flavor -and improves appearance. This may be done by placing nuts in boiling -water (called blanching) or by roasting. - -_Almonds and peanuts._—To blanch shelled almonds or Virginia or Runner -peanuts, put them into boiling water and let stand 3 minutes. Drain. -Slide skins off with your fingers. Spread nuts on absorbent paper to -dry. Roasting also will loosen the skins of peanuts, either shelled or -unshelled. See page 5. - -_Filberts._—Spread nuts in a single layer in a shallow baking pan. Bake -at 300° F. (slow oven) for 10 to 15 minutes or until heated through, -stirring occasionally. Cool slightly, and slip skins off with your -fingers. - -_Chestnuts._—Blanch chestnuts by putting them in boiling water and -letting stand 2 minutes. Remove a few at a time, cool slightly, then -peel with a paring knife. If nuts are difficult to peel, return them to -the hot water for a minute or two. Roasting also will loosen the skins -of chestnuts (see below). Remove shells and skins while nuts are warm. - -_Coconut._—Use a vegetable parer to remove the brown skin. - - -Roasting or Toasting Nuts - -Roasting or toasting enhances the flavor and color of nuts. - -Roasting is done in the oven. Peanuts and chestnuts are commonly roasted -in the shell. - -Toasting may be done in the oven or on top of the range. - -_To roast or toast shelled nuts._—Mix 1 teaspoon cooking oil or melted -fat with each cup of nutmeats, if desired, for richer flavor and even -browning. - -To roast or toast, spread nuts on a shallow pan or baking sheet. Heat at -350° F. (moderate oven) for 5 to 12 minutes, or until lightly browned, -stirring occasionally. - -Toasting may also be done in a heavy pan on top of the range. Heat -nutmeats slowly for 10 to 15 minutes until lightly browned, stirring -frequently. - -Nuts continue to brown slightly after removing from heat, so avoid -overbrowning. - -Sprinkle hot roasted nuts with salt, if desired. - -Cool nuts on absorbent paper. - -_To roast or toast processed coconut._—Use method for shelled nuts -without added fat. - -_To roast peanuts in the shell._—Spread peanuts in a shallow pan and -roast at 350° F. (moderate oven), stirring occasionally, for 15 to 20 -minutes. - -To test doneness, remove a nut from the oven and shell it. The skin -should slip off easily and the kernel should be lightly browned and have -a roasted flavor. - -_To roast chestnuts in the shell._—Slash through the shells on the flat -side of the nuts. Place chestnuts, cut sides up, on a baking sheet. -Roast at 400° F. (hot oven) until tender—about 20 minutes. Insert fork -through cut in shell to test tenderness. - - -Cutting Nuts - -Chop or cut nuts on a board with a knife that has a long, straight -cutting edge, or use a nut chopper. - -Sliver or slice nuts, while still warm and moist from blanching, with a -thin, sharp knife blade. - - - - - _RECIPES_ - - -The versatile nut may come to the dinner table in a variety of ways—as -an ingredient in cooking or as a garnish. - -Nuts are also popular as a snack or served with appetizers. - -Try the nut recipes that follow. All recipes give the number of calories -for a specified amount of food. In some cases, the variation of a recipe -has a lower calorie value. - -Ideas for using nuts to complement familiar recipes are also included. - - - - - Using Nuts ... in Main Dishes - - -Chestnut stroganoff - -_6 servings, about ¾ cup each_ - - Beef, boneless, tender, lean, cut in julienne 1½ pounds - strips - Fat or oil 1 tablespoon - Butter or margarine 2 tablespoons - Flour 2 tablespoons - Onion salt ½ teaspoon - Celery salt ½ teaspoon - Paprika ½ teaspoon - Salt ¼ teaspoon - Beef bouillon or beef broth 1¼ cups - Sour cream ½ cup - Cooking sherry 1 tablespoon, if desired - Chestnuts, cooked, mashed (see note) 1 cup - Baked potatoes or cooked rice or noodles As desired - -Lightly brown the meat in fat or oil in a frypan over moderate heat. -Drain off any excess fat. - -Melt butter or margarine in a saucepan. Blend in flour and seasonings. - -Add bouillon or broth slowly, stirring constantly. Stir and cook until -smooth and bubbly. Remove from heat. - -Blend in sour cream, sherry, and chestnuts. - -Add chestnut sauce to meat. Heat just until mixture bubbles, stirring -constantly. - -Serve over potatoes, rice, or noodles. - -Note: To prepare mashed chestnuts: Cook 1¼ cups shelled, blanched -chestnuts in 1¼ cups boiling water in a covered saucepan for about 30 -minutes or until tender. Drain and mash. - -_Calories per serving:_ About 380 for stroganoff excluding potatoes, -rice, or noodles. - - VARIATION - -_Gourmet chestnut sauce._—Omit the meat. Serve sauce over cooked meat, -potatoes, rice, or noodles. About 180 calories per serving of sauce, ⅓ -cup each. - - -Nut stuffing - - _About 2 cups or 6 servings, ⅓ cup each_ - - Butter or margarine ¼ cup - Onion, finely chopped ¼ cup - Celery (stalks and leaves), chopped ¼ cup - Mushrooms, chopped ¼ cup - Salt 1 teaspoon - Thyme ½ teaspoon - Poultry seasoning ¼ teaspoon - Cayenne pepper Dash - Garlic salt Dash - Bread cubes or coarse, soft crumbs 2 cups - Chicken or beef bouillon or meat broth ½ cup - Nuts (pecans, cashews, almonds, filberts, or ¾ cup - roasted peanuts), finely chopped - -_Preheat oven to 325° F. (slow)._ - -_Grease a 1-quart baking dish._ - -Melt fat in a heavy pan. - -Add onion, celery, mushrooms, and seasonings. - -Cook a few minutes until celery is tender but still crisp, stirring -occasionally. - -Add bread, bouillon or broth, and nuts. Mix lightly but well. - -Put stuffing into baking dish. Bake 25 to 30 minutes, or until slightly -browned. - -Note: Stuffing may be used as a filling for chicken or breast of veal or -lamb. - -_Calories per serving:_ About 200. - - VARIATION - -_Chestnut stuffing._—Use blanched, chopped chestnuts in place of other -nuts. About 140 calories per serving. - - -Mediterranean chicken - -_6 servings, ¾ cup each_ - - Butter or margarine 1 tablespoon - Onion, finely chopped 1 tablespoon - Celery, chopped ½ cup - Green beans, frozen, french-style 10-ounce package - Pimiento, chopped 1 tablespoon - Chicken, cooked, diced 2 cups - Cream of mushroom soup, condensed 2 cans, 10½ ounces each - Oregano ½ teaspoon - White pepper As desired - Cashew or roasted peanut halves ⅔ cup - Parsley, minced 1 tablespoon, if desired - -Melt fat in 2- or 3-quart saucepan. - -Add onion, celery, and beans. - -Cover and simmer over low heat about 15 minutes, stirring occasionally, -until beans are tender. - -Add pimiento, chicken, soup, and seasonings. Cook 10 minutes longer to -blend flavors, stirring as needed to prevent sticking. - -Stir in nuts. - -Sprinkle with parsley before serving, if desired. - -_Calories per serving:_ About 310 with cashews; 315 with peanuts. - - VARIATION - -_Mediterranean tuna._—Omit fat and chicken. Cook onion, celery, and -beans in ½ cup water instead of fat. Use a 13-ounce can of water-pack -tuna, drained, in place of chicken, and almonds in place of other nuts. -Continue as in “Mediterranean chicken.” About 305 calories per serving. - - - - - _Using Nuts ... in Salads_ - - -Golden cheese salad - -_6 servings_ - - Lemon-flavored gelatin 3-ounce package - Boiling water 1 cup - Cream cheese, chilled 1½ ounces - Nuts (pecans, macadamias, or roasted ⅓ cup - peanuts), chopped - Crushed pineapple 2 cups - Carrots, shredded 1 cup - Lettuce leaves As desired - -Dissolve gelatin in boiling water. - -Chill. - -Cut cream cheese into 18 cubes. - -Coat cream cheese cubes with nuts and roll into balls. - -Stir pineapple and carrots into gelatin. Add cream cheese balls. - -Chill several hours or overnight until firm. - -Serve on lettuce leaves. - -_Calories per serving:_ About 185. - - -Stuffed date salad - -_6 servings_ - - Dates, pitted 18 - Peanut butter, crunchy 3 tablespoons - Grapefruit, chilled, sectioned 2 - Salad greens As desired - -Fill the dates with the peanut butter. - -For each salad, arrange three stuffed dates with grapefruit sections on -crisp salad greens. - -_Calories per serving:_ About 135. - - -_Nut-Salad Suggestions_ - -_6 servings_ - -_Chicken-nut in tomato cups._—Add ½ cup cashew, almond, or roasted -peanut halves to chicken salad just before serving. Core 6 tomatoes; cut -into wedges partially through each tomato. Top tomatoes with salad. - -_Waldorf-date._—Add ½ cup pitted, chopped dates to a tart waldorf salad. -Gently stir in ½ cup pecans, English walnuts, or roasted peanuts. Serve -immediately. - -_Waldorf-grape._—Add ½ cup seeded, quartered red grapes to waldorf -salad. Gently stir in ½ cup chopped pecans, English walnuts, or roasted -peanuts. Sprinkle with cinnamon, if desired. Serve immediately. - -_Shrimp-nut in tomato cups._—Add ½ cup cashew or almond halves to shrimp -salad. Serve in tomato cups. - - - - - _Using Nuts ... in Soups_ - - -Cream of cashew soup - -_6 servings, about ⅔ cup each_ - - Butter or margarine 1 tablespoon - Celery, finely chopped 2 tablespoons - Onion, finely chopped 2 tablespoons - Flour 2 tablespoons - Milk 1 cup - Chicken broth or bouillon 2 cups - Salt ⅛ teaspoon - Pepper As desired - Hickory salt or worcestershire sauce ¼ teaspoon - Salted cashews, finely chopped 1 cup - Paprika or minced parsley As desired - -Melt fat in a heavy saucepan. - -Add celery and onion. Cook, stirring frequently, until tender. - -Blend in flour. - -Gradually stir in liquids, salt, pepper, hickory salt or worcestershire -sauce, and nuts. - -Bring to boil, stirring as needed. Cook 1 minute longer. - -Garnish, as desired, with parsley or paprika. - -Note: If preferred, grind 1 cup of nuts and use in place of chopped -nuts. Reduce flour to 1 tablespoon. - -_Calories per serving:_ About 190. - - VARIATION - -_Cream of peanut butter soup._—Omit the cashews. Reduce flour to 1 -tablespoon. Blend in ¾ cup peanut butter before adding liquids. About -245 calories per serving. - - - - - _Using Nuts ... in Breads_ - - -Peanut butter muffins - -_12 muffins_ - - Milk 1 cup - Egg, slightly beaten 1 - Oil or melted fat ¼ cup - Flour, unsifted 2 cups - Baking powder 1 tablespoon - Salt 1 teaspoon - Sugar ¼ cup - Peanut butter ½ cup - -_Preheat oven to 400° F. (hot)._ - -_Grease muffin tins._ - -Blend milk into egg and add fat. - -Mix dry ingredients thoroughly; mix in peanut butter only until mixture -is crumbly. - -Add liquid and mix slightly, leaving batter lumpy. - -Half fill muffin tins with batter. - -Bake 20 to 25 minutes, or until golden brown. - -_Calories per muffin:_ About 210. - - -Fruit nut bread - -_1 loaf_ - - Light brown sugar, packed ⅔ cup - Shortening ¼ cup - Eggs 2 - Flour, unsifted 2 cups - Baking powder 2 teaspoons - Baking soda ½ teaspoon - Salt ½ teaspoon - Milk 1 cup - Candied fruit, chopped ¾ cup - Lemon rind, grated 1 teaspoon - Brazil nuts, English walnuts, or pecans, ½ cup - chopped - -_Preheat oven to 350° F. (moderate)._ - -_Grease a 9- by 5- by 3-inch loaf pan._ - -Beat sugar, shortening, and eggs until creamy. - -Mix dry ingredients thoroughly. - -Stir dry ingredients and milk alternately into egg mixture. Add fruit, -lemon rind, and nuts to last portion of flour mixture before stirring -into batter. - -Pour into baking pan. - -Bake about 1 hour or until toothpick inserted in center of loaf comes -out clean. - -Cool on rack 10 minutes before removing from pan. Finish cooling on -rack. - -_Calories per ½-inch slice:_ About 175. - - VARIATIONS - -_Coconut-orange bread._—Omit candied fruit, lemon rind, and nuts. Add 1 -cup flaked coconut and 1 tablespoon grated orange rind. About 145 -calories per ½-inch slice. - -_Nut bread._—Omit candied fruit and lemon rind. Use 1 cup chopped nuts -in recipe and add ½ teaspoon vanilla. About 165 calories per ½-inch -slice. - - - - - _Using Nuts ... in Desserts_ - - -Coconut cream pudding - -_6 servings, ⅓ cup each_ - - Cornstarch 3 tablespoons - Sugar ¼ cup - Salt ½ teaspoon - Milk 2 cups - Egg yolks, beaten 2 - Butter or margarine 2 tablespoons - Vanilla 1 teaspoon - Shredded or flaked coconut ½ cup - Whipped topping If desired - -Mix cornstarch, sugar, and salt in heavy saucepan. - -Gradually blend in milk. - -Stir over moderate heat about 7 minutes or until mixture thickens. - -Stir a little of the hot mixture into egg yolks; then stir yolks into -remaining hot mixture. Cook 1 minute longer, stirring constantly. - -Mix in fat, vanilla, and coconut. - -Serve warm or chilled. Add whipped topping, if desired. - -Note: _For this recipe, use only clean eggs with no cracks in shells._ - -_Calories per serving:_ About 190 without topping. - - EASY METHOD - -Combine egg yolks with milk before stirring into cornstarch mixture. -Pudding will not be quite as creamy. - - VARIATION - -_Coconut cream pie._—Fill a baked 8-inch pastry shell with pudding. Add -whipped topping and sprinkle with toasted coconut. Cut into six -servings. About 308 calories per serving without topping. - - -Toasted coconut pie shell - -_8-inch pie shell, 6 servings_ - - Coconut (less moist type) 1½ cups - Butter or margarine 3 tablespoons - -Stir coconut in a large frypan over low heat until toasted. - -Stir fat into toasted coconut. - -Press mixture evenly into 8-inch piepan. Chill. - -Note: Fill pie shell with a cooled pudding-type filling. Or fill with -ice cream and place in freezer for a few minutes until set. - -_Calories per serving of pie shell:_ About 160. - - VARIATION - -_Baked coconut pie shell._—Melt fat and mix with untoasted coconut. -Press into piepan. Bake at 300° F. for 30 minutes or until browned. - - -Pecan chess pie - -_9-inch pie, 8 servings_ - - Brown sugar, packed 1 cup - Granulated sugar ½ cup - Flour 1 tablespoon - Eggs 2 - Milk ¼ cup - Butter or margarine, melted ½ cup - Vanilla 1 teaspoon - Pecans, chopped ¾ or 1 cup, as desired - Pastry shell, unbaked 9-inch - -_Preheat oven to 375° F. (moderate)._ - -Mix sugars and flour. - -Beat in eggs and milk. - -Stir in fat, vanilla, and nuts. - -Pour mixture into pastry shell. - -Bake 40 minutes or until a knife inserted in the center comes out clean. - -Cool before serving. - -_Calories per serving:_ About 475 with ¾ cup nuts; 500 with 1 cup nuts. - - VARIATIONS - -_Pecan tarts._—Divide dough for 9-inch pie into 12 parts. Roll into thin -circles and fit into 2½-inch muffin tins. Add filling. Baking time will -be slightly less than for pie. About 315 calories each with ¾ cup nuts; -330 with 1 cup nuts. - -_Peanut pie or tarts._—Use roasted peanuts for the nuts. Calories will -be about the same. - - -Peanut butter cookies - -_4½ dozen cookies_ - - Shortening 1 cup - Peanut butter 1 cup - Granulated sugar 1 cup - Brown sugar, packed 1 cup - Eggs 2 - Vanilla 1 teaspoon - Flour, unsifted 2½ cups - Salt ½ teaspoon - Baking soda ¾ teaspoon - Baking powder ½ teaspoon - -_Preheat oven to 375° F. (moderate)._ - -Beat shortening and peanut butter together until creamy. - -Gradually add sugars, beating thoroughly. - -Beat in eggs and vanilla. - -Mix remaining ingredients and stir into peanut butter mixture. - -Shape dough into 1-inch balls. Place about 2 inches apart on an -ungreased baking sheet. - -Flatten each by pressing criss-cross with a fork. - -Bake 10 to 15 minutes until lightly browned. - -Remove from baking sheet while warm. - -_Calories per cookie:_ About 110. - - -Sundae nut sirup - -_About ¾ cup, 6 servings_ - - Butter or margarine 2 tablespoons - Pecans or English walnuts, chopped ½ cup - Brown sugar, packed ¼ cup - Water 2 tablespoons - Light corn sirup 2 tablespoons - -Melt fat in a small frypan. - -Add nuts and cook over low heat, stirring as needed, until nuts are -lightly browned. - -Stir in remaining ingredients. Simmer 2 minutes. - -Note: Serve warm over ice cream. - -_Calories per serving of sirup:_ About 150. - - -Nut meringue shells - -_6 large or 12 small shells_ - - Cream of tartar ¼ teaspoon - Egg whites 3 - Salt ¼ teaspoon - Sugar ¾ cup - Pecans, chopped 1 cup - -_Preheat oven to 250° F. (very slow)._ - -Add cream of tartar to egg whites and beat until foamy. - -Add salt and continue beating until soft peaks form. - -Add sugar gradually, beating constantly, until very stiff peaks form. - -Fold in chopped nuts. - -Drop meringue in 6 or 12 mounds, as desired, onto heavy brown paper or -aluminum foil on a baking sheet. - -Using the back of a spoon, form a hollow in the center of each mound. - -Bake 1 hour. Turn off heat and let meringues cool in oven (1 to 1½ -hours). - -Note: Serve filled with ice cream or a cooled pudding. - -_Calories per meringue shell:_ Large, about 240; small, about 120. - - -Fruit and nut sauce - -_About 1½ cups, 6 servings_ - - Sweetened frozen fruit (strawberries, red 10-ounce package - raspberries or mixed fruit), thawed, drained - Liquid from frozen fruit plus water 1 cup - Sugar ¼ cup - Cornstarch 1 tablespoon - Raisins, chopped 1 tablespoon, if desired - Lemon juice 2 tablespoons - Rum extract ¼ teaspoon, if desired - Pecans, toasted, chopped ¼ cup - -Cut large pieces of fruit into bite-size pieces. - -Stir fruit liquid gradually into sugar, cornstarch, and raisins in a -saucepan. - -Cook over medium heat, stirring constantly, until clear and thickened. - -Add lemon juice, rum extract, pecans, and fruit. - -Note: Serve over ice cream or warm cake. - -_Calories per serving of sauce:_ About 125. - - VARIATION - -_Coconut-fruit sauce._—Omit raisins and pecans. Toast ¼ cup flaked -coconut; sprinkle over the fruit sauce. About 105 calories per serving. - - - - - SAUCES THAT BRIGHTEN VEGETABLES - - - Recipe for 6 servings How to serve - - Chinese—Melt 3 tablespoons butter Mix with cooked drained cabbage, - or margarine. broccoli, asparagus, or green beans. - Stir in 4 teaspoons soy sauce, ¼ - teaspoon onion salt, and ⅛ - teaspoon white pepper. Heat. - Add ¼ cup slivered, toasted almonds. - Sour cream—Mix ⅔ cup sour cream, ¼ Serve over hot baked potatoes, - teaspoon grated onion, ½ teaspoon asparagus spears, sliced cucumbers, - salt, and ⅛ teaspoon white pepper. or beet salad. - If desired, add 1 teaspoon - horseradish and ⅛ teaspoon ground - dill seed. Chill. - Stir in ⅓ cup chopped, toasted - almonds or pecans. - Sweet-sour—Blend 2 tablespoons Combine with cooked drained onions, - cornstarch, 3 tablespoons sugar, beets, or cabbage. - and ½ teaspoon salt into 1 - tablespoon melted butter or - margarine. - Gradually stir in 1 cup vegetable - cooking liquid and water. Cook, - stirring constantly, until - thickened and clear. - Blend in 3 tablespoons lemon juice - or vinegar. Heat with vegetable. - Sprinkle with ⅓ cup chopped - almonds, English walnuts, or - pecans. - Lemon—Blend 2 tablespoons flour, ½ Serve over cooked drained - teaspoon salt, and ⅛ teaspoon cauliflower, broccoli, asparagus, - onion salt into 2 tablespoons or potatoes. - melted butter or margarine. - Gradually stir in 1 cup milk. Cook, - stirring constantly, until - thickened. - Remove from heat. Blend in 2 - teaspoons lemon juice and a few - drops of yellow food coloring. - Add ⅓ cup toasted almonds, cashews, - English walnuts, or pecans. - - - - - _Other Nut Favorites_ - - -Nippy cheese-nut dip - -_About 1 cup_ - - Cream cheese, softened 2 packages, 3 ounces each - Mayonnaise ¼ cup - Onion salt ¼ teaspoon - Hickory salt ¼ teaspoon - Garlic salt Few grains - Nuts (pecans, toasted almonds, cashews, or ½ cup - roasted peanuts), finely chopped - -Blend cream cheese with mayonnaise and seasonings. Stir in nuts. - -Note: Serve with chips or crackers. - -_Calories per tablespoon:_ About 90 with pecans or cashews; 95 with -almonds or peanuts. - - -Sugar-and-spice nuts - -_About 4 cups_ - - Butter or margarine, melted 1 tablespoon - Egg white, slightly beaten 1 - Unroasted almonds, English walnuts, and/or 2 cups - pecans - Sugar 1 cup - Salt ½ teaspoon - Cinnamon 1½ teaspoons - Nutmeg ¾ teaspoon - Allspice ¾ teaspoon - -_Preheat oven to 300° F. (slow)._ - -Slowly stir melted fat into beaten egg white. Stir in nuts. - -Mix sugar and spices. - -Spread about one fourth of the sugar mixture in a 10- by 15-inch shallow -baking pan. - -Coat a few nuts at a time in remaining sugar mixture, and arrange in the -pan. - -Sprinkle rest of sugar mixture over nuts. - -Bake 15 to 20 minutes, or until nuts are lightly browned. - -Remove nuts from oven; stir gently to separate nuts. - -Cool. Store in tightly closed container. - -_Calories per tablespoon:_ About 35. - - -Cocktail nuts - -_About 3½ cups_ - - Butter or margarine 2 tablespoons - Salted mixed nuts with peanuts 1 pound - Onion or hickory salt 1 teaspoon - Paprika ½ teaspoon - -_Preheat oven to 300° F. (slow)._ - -Melt fat in a shallow baking pan in the oven. - -Remove pan from oven and stir nuts into fat. Sprinkle with seasonings. - -Bake 15 to 20 minutes or until nuts are heated through, stirring -occasionally. - -Cool. Store in tightly closed container. - -_Calories per tablespoon:_ About 55. - - -For Extra Flavor, Add Nuts - -It takes only a little imagination to make “company fare” of plain food. -Special recipes are not always needed. Many of your favorite foods are -more delicious when you add nuts. Start with these suggestions: - -• Serve sour cream with nuts on meat or baked potatoes. - -• For waffles, biscuits, or muffins, stir nuts into blended dry -ingredients before adding liquid. - -• Mix honey or crisp bits of bacon with peanut butter for a sandwich -filling; or use peanut butter and cheese slices for a grilled sandwich -filling. - -• Add nuts to meat, poultry, or seafood salads. - -• Try slivered or sliced nuts in tossed vegetable salads. - -• Mix coconut with food coloring for garnish. - -• Roll ice cream balls in tinted or toasted coconut or chopped nuts. -Freeze balls separately until set. - -• Use toasted coconut or toasted, chopped nuts as a quick topping for -cream pie or ice cream pie. - -• Sprinkle cupcakes with nuts before baking and skip the frosting. - -• For a spread on crackers or celery, add finely chopped roasted peanuts -to cream cheese that has been blended with a little milk. - -• Perk up your next vegetable souffle. Add finely chopped nuts along -with the vegetable. - - - - - INDEX TO RECIPES - - - Page - Breads: - Coconut-orange bread 9 - Fruit nut bread 9 - Nut bread 9 - Peanut butter muffins 8 - Desserts: - Baked coconut pie shell 10 - Coconut cream pie 9 - Coconut cream pudding 9 - Coconut-fruit sauce 11 - Fruit and nut sauce 11 - Nut meringue shells 11 - Peanut butter cookies 10 - Peanut pie or tarts 10 - Pecan chess pie 10 - Pecan tarts 10 - Sundae nut sirup 11 - Toasted coconut pie shell 10 - Main Dishes: - Chestnut stroganoff 6 - Chestnut stuffing 7 - Gourmet chestnut sauce 6 - Mediterranean chicken 7 - Mediterranean tuna 7 - Nut stuffing 6 - Other Nut Favorites: - Cocktail nuts 13 - Nippy cheese-nut dip 13 - Sugar-and-spice nuts 13 - Salads: - Chicken-nut in tomato cups 8 - Golden cheese 7 - Shrimp-nut in tomato cups 8 - Stuffed date 7 - Waldorf-date 8 - Waldorf-grape 8 - Sauces for Vegetables: - Chinese 12 - Lemon 12 - Sour cream 12 - Sweet-sour 12 - Soups: - Cream of cashew 8 - Cream of peanut butter 8 - - - U.S. GOVERNMENT PRINTING OFFICE: 1978 O-271-282 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK NUTS IN FAMILY MEALS, HOME AND -GARDEN BULLETIN NUMBER 176 *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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