,,nuts ,,in ,,family ,,meals ,a ,,guide ,,for ,,consumers ,,united ,,states ,,department ,,of ,,agriculture ,,home ,,and ,,garden ,,bulletin ,,number #agf ,,prepared ,,by ,,science ,,and ,,education ,,administration ,,contents ,page ,buying nuts #a ,kinds available #a ,how nuts are marketed #b ,cost #b ,form to buy #b ,signs of quality #c ,amount to buy #c ,storing nuts #c ,preparing nuts for use #d ,shelling nuts #d ,removing skins #d ,roasting or toasting nuts #e ,cutting nuts #e ,recipes #e ,index to recipes #ad ,consumer and ,food ,economics ,institute ,science and ,education ,administration ,on ,january #bd1 #aigh1 four ,,usda ,agencies--,agricultural ,research ,service 7,,ars71 ,cooperative ,state ,research ,service 7,,csrs71 ,extension ,service 7,,es71 and the ,national ,agricultural ,library 7,,nal7--merged to become a new organization1 the ,science and ,education ,administration 7,,sea71 ,u4,s4 ,department of ,agriculture4 ,this publication was prepared by the ,science and ,education ,administration's ,federal ,research staff1 which was formerly the ,agricultural ,research ,service4 ,issued ,may #aigj ,slightly revised ,september #aiga ,approved for reprinting ,september #aigh ,washington1 ,d4,c4 ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb ,stock ,no4 #jja-jjj-jadfa-g ,,nuts ,,in ,,family ,,meals3 ,a ,guide for ,consumers ,nuts contribute rich flavor and crunchy texture to many kinds of foods4 ,nuts are not only tasty--but nutritious as well4 ,familiar dishes take on new interest when nuts are added4 ,nuts are filling because of their fat content and may prevent between-meal hunger pangs that encourage nibbling4 ,most common nuts contain about #aj to #be percent protein and can be an added source of protein in meals4 ,peanuts are highest in protein with about #be percent4 ,coconuts and chestnuts contain very little protein4 ,this bulletin is a guide to buying1 storing1 and using nuts4 ,recipes feature nuts in main dishes1 vegetables1 salads1 soups1 breads1 sandwiches1 desserts1 and snacks4 ,approximate calorie values for commonly used nuts are listed on page #b4 ,,buying ,,nuts ,kinds ,available ,many of the nuts on the market--such as almonds1 pecans1 filberts1 ,english walnuts1 and black walnuts--are grown in this country4 ,almonds are produced only in ,california4 ,english walnuts and filberts are produced commercially only in ,california1 ,oregon1 and ,washington4 ,macadamia nuts are grown in ,hawaii and ,california1 and pine nuts 7also called pion or indian nuts7 are grown to some extent in the ,southwest4 ,imported pine nuts are sometimes called pignolias4 ,other kinds of imported nuts include pistachios from the ,middle ,east1 brazil nuts from ,south ,america1 cashews from ,india and ,africa1 and coconuts from the ,west ,indies1 ,central ,america1 and the ,philippines4 ,chestnuts1 although grown in the ,united ,states1 are usually imported from southern ,europe4 ,peanuts are not nuts as widely believed2 they belong to the pea and bean family--the legumes4 ,they are included here because they are used as nuts in family meals and snacks4 ,peanuts grow in abundance in the ,united ,states4 ,three common varieties are ,virginia1 ,runner1 and ,spanish4 ,the shelled ,virginia peanut is long and slender2 the ,runner1 small and stubby2 and the ,spanish peanut1 round4 ,chestnuts are available only in ,winter1 but most other nuts are available in some form the year-round4 ,how ,nuts ,are ,marketed ,nuts may be purchased shelled or unshelled with the exception of cashews1 which are sold only shelled4 ,most nuts sold in shells are not roasted4 ,however1 peanuts are usually roasted1 and chestnuts are sometimes roasted4 ,if peanuts or chestnuts are roasted1 this must be shown on the label4 ,shelled nuts are sold raw or roasted and1 sometimes1 blanched4 ,roasted nuts may be unsalted1 salted1 or spiced4 ,shelled nuts may be purchased ground1 or in whole kernels1 broken pieces1 slivers1 and slices4 ,shelled nuts are available in bulk and in plastic bags1 glass jars1 and cans of various sizes4 ,labels on the containers show the weight and1 sometimes1 the cup measure4 ,one of the most common ways of marketing peanuts is in the form of peanut butter4 ,although fresh coconuts are often available1 coconut is generally found in packages or cans4 ,canned coconut may contain more moisture than coconut in foil or plastic packages4 ,frozen prepared coconut is also stocked in some markets4 ,cost ,shelled nuts and processed coconut cost more than nuts in shells1 but they are convenient and take less storage space4 ,because shelled nuts vary widely in price1 it's a good idea to compare costs of different brands1 forms1 and package sizes before buying4 ,mixed nuts are priced according to the kinds of nuts and their proportions in the mix4 ,,calories ,,in ,,commonly ,,used ,,nuts ,the list below shows the approximate number of calories for shelled nuts3 ,calories ,kind of nut#a per ounce per cup ,almonds1 unblanched #agj #baj ,brazil nuts #ahe #bcj ,cashews1 roasted #afj #aie ,chestnuts #ee #hj ,coconut1 fresh1 shredded1 packed #ajj #aaj ,filberts #ahj #bae ,peanuts1 roasted #afe #baj ,peanut butter #afe #chj ,pecans1 halves #aie #ahe ,pistachios #agj #ahe ,walnuts1 black1 chopped #ahj #aie ,walnuts1 ,english1 halves #ahe #afj #a,nutmeats are whole and not roasted unless so indicated4 ,chopped nuts weigh slightly more than whole nuts per cup and are therefore higher in calories per cup4 ,form ,to ,buy ,buy the most convenient or economical form of nutmeats for your purpose4 ,whole nut kernels make attractive snacks and garnishes4 ,broken pieces1 which are often less expensive and take less preparation1 may be used in any food where appearance of the nuts is not important4 ,slivered or sliced nuts save time and work in preparing garnishes and other foods4 ,ground nuts impart nut flavor without crunchy texture4 ,shredded or thread-type coconut makes an attractive garnish for salads and desserts4 ,flaked coconut is usually preferred for pies and cakes because it is easier to cut and serve4 ,moist or very moist coconut may be desirable to use in foods that are somewhat dry4 ,signs of ,quality ,nuts in the shell ,choose clean nuts that are free from splits1 cracks1 stains1 or holes4 ,do not buy moldy nuts--they may not be safe to eat4 ,shelled nuts ,nutmeats should be plump and fairly uniform in color and size4 ,limp1 rubbery1 dark1 or shriveled kernels may be stale4 ,these visual qualities can be judged in transparent packages4 ,sometimes antioxidants are added to delay the onset of rancidity--thus extending the shelf life of packaged nutmeats4 ,when antioxidants1 or other preservatives1 are added1 they are listed on the package4 ,only those approved by the ,food and ,drug ,administration are used4 ,peanut butter ,peanut butter should have a rich nutty flavor and should spread easily4 ,crunchy peanut butter is produced by adding pieces of peanuts to regular peanut butter4 ,stabilizers are often added to peanut butter to retard oil separation4 ,salt and1 occasionally1 sweeteners are added for flavor4 ,coconut ,a good fresh coconut is heavy for its size4 ,before purchasing1 shake the coconut to be sure it contains milk4 ,avoid cracked coconuts and those with wet1 moldy eyes4 ,amount ,to ,buy ,one pound of unshelled nuts will give the following approximate weight and volume of shelled nuts3 ,ounces ,cups ,almonds1 ,whole #f #a ,brazil nuts1 ,whole #g #a ,coconut1 shredded #h #c ,filberts1 whole #g #a ,peanuts1 roasted #aa #b ,pecans1 halves #h #b ,walnuts1 black1 chopped #c ,walnuts1 ,english1 halves #g #b ,,storing ,,nuts ,to maintain best eating quality1 most nuts need protection from oxygen in the air and from high temperatures that may cause the fat in the nuts to become rancid4 ,nuts in the shell retain high quality longer than shelled nuts4 ,whole nuts become rancid less quickly than nuts in pieces4 ,unroasted nuts keep better than roasted ones4 ,nuts in the shell keep well in a nut bowl at room temperature for a short period of time4 ,for prolonged storage1 keep them in a cool1 dry place4 ,avoid storing nuts in a damp place4 ,shelled nuts will keep fresh for several months stored in tightly closed containers in the refrigerator4 ,shelled nuts in unopened cans keep well in a cool1 dry place but will maintain good quality longer in the refrigerator or freezer4 ,shelled or unshelled nuts can be frozen in tightly closed freezer containers at #j ,f4 or lower4 ,fresh coconuts in the shell retain good quality up to a month in the refrigerator4 ,containers of ready-to-eat coconut keep best in the refrigerator4 ,peanut butter will keep its quality longer in the refrigerator than at room temperature4 ,chestnuts are perishable at room temperature but will keep several months in the refrigerator in loosely covered containers or in ventilated plastic bags4 ,shelled1 blanched chestnuts 7whole or chopped7 may be frozen for longer storage4 ,pack them in tightly closed freezer containers and freeze immediately at #j ,f4 or lower4 ,use in cooking without defrosting4 ,,preparing ,,nuts ,,for ,,use ,many nuts are ready for use as purchased4 ,others require shelling1 skin removal1 roasting or toasting1 or merely cutting into pieces4 ,shelling ,nuts ,everyone has a favorite way of cracking nuts4 ,some prefer using a nutcracker1 and others a hammer on a hard surface4 ,hard shells are easier to crack and nutmeats break less often if nuts are first soaked in warm water several hours or overnight4 ,spread nutmeats and let them stand a few hours to dry before storing4 ,to open a coconut1 pierce the 8eyes0 with an ice pick or large nail1 and drain the liquid from the coconut4 ,to remove the shell easily1 bake the drained coconut at #cej ,f4 7moderate oven7 for #bj to #cj minutes1 or put it in the freezer for an hour4 ,then place the coconut on a firm surface1 and tap the shell lightly with a hammer in several places until it cracks4 ,separate the meat from the shell4 ,removing ,skins ,removing thick skins from some shelled nuts gives them a delicate flavor and improves appearance4 ,this may be done by placing nuts in boiling water 7called blanching7 or by roasting4 ,almonds and peanuts4--,to blanch shelled almonds or ,virginia or ,runner peanuts1 put them into boiling water and let stand #c minutes4 ,drain4 ,slide skins off with your fingers4 ,spread nuts on absorbent paper to dry4 ,roasting also will loosen the skins of peanuts1 either shelled or unshelled4 ,see page #e4 ,filberts4--,spread nuts in a single layer in a shallow baking pan4 ,bake at #cjj ,f4 7slow oven7 for #aj to #ae minutes or until heated through1 stirring occasionally4 ,cool slightly1 and slip skins off with your fingers4 ,chestnuts4--,blanch chestnuts by putting them in boiling water and letting stand #b minutes4 ,remove a few at a time1 cool slightly1 then peel with a paring knife4 ,if nuts are difficult to peel1 return them to the hot water for a minute or two4 ,roasting also will loosen the skins of chestnuts 7see below74 ,remove shells and skins while nuts are warm4 ,coconut4--,use a vegetable parer to remove the brown skin4 ,roasting or ,toasting ,nuts ,roasting or toasting enhances the flavor and color of nuts4 ,roasting is done in the oven4 ,peanuts and chestnuts are commonly roasted in the shell4 ,toasting may be done in the oven or on top of the range4 ,to roast or toast shelled nuts4--,mix #a teaspoon cooking oil or melted fat with each cup of nutmeats1 if desired1 for richer flavor and even browning4 ,to roast or toast1 spread nuts on a shallow pan or baking sheet4 ,heat at #cej ,f4 7moderate oven7 for #e to #ab minutes1 or until lightly browned1 stirring occasionally4 ,toasting may also be done in a heavy pan on top of the range4 ,heat nutmeats slowly for #aj to #ae minutes until lightly browned1 stirring frequently4 ,nuts continue to brown slightly after removing from heat1 so avoid overbrowning4 ,sprinkle hot roasted nuts with salt1 if desired4 ,cool nuts on absorbent paper4 ,to roast or toast processed coconut4--,use method for shelled nuts without added fat4 ,to roast peanuts in the shell4--,spread peanuts in a shallow pan and roast at #cej ,f4 7moderate oven71 stirring occasionally1 for #ae to #bj minutes4 ,to test doneness1 remove a nut from the oven and shell it4 ,the skin should slip off easily and the kernel should be lightly browned and have a roasted flavor4 ,to roast chestnuts in the shell4--,slash through the shells on the flat side of the nuts4 ,place chestnuts1 cut sides up1 on a baking sheet4 ,roast at #djj ,f4 7hot oven7 until tender--about #bj minutes4 ,insert fork through cut in shell to test tenderness4 ,cutting ,nuts ,chop or cut nuts on a board with a knife that has a long1 straight cutting edge1 or use a nut chopper4 ,sliver or slice nuts1 while still warm and moist from blanching1 with a thin1 sharp knife blade4 ,,recipes ,the versatile nut may come to the dinner table in a variety of ways--as an ingredient in cooking or as a garnish4 ,nuts are also popular as a snack or served with appetizers4 ,try the nut recipes that follow4 ,all recipes give the number of calories for a specified amount of food4 ,in some cases1 the variation of a recipe has a lower calorie value4 ,ideas for using nuts to complement familiar recipes are also included4 ,using ,nuts 444 in ,main ,dishes ,chestnut stroganoff #f servings1 about cup each ,beef1 boneless1 tender1 lean1 cut in julienne #a pounds strips ,fat or oil #a tablespoon ,butter or margarine #b tablespoons ,flour #b tablespoons ,onion salt teaspoon ,celery salt teaspoon ,paprika teaspoon ,salt teaspoon ,beef bouillon or beef broth #a cups ,sour cream cup ,cooking sherry #a tablespoon1 if desired ,chestnuts1 cooked1 mashed 7see note7 #a cup ,baked potatoes or cooked rice or noodles ,as desired ,lightly brown the meat in fat or oil in a frypan over moderate heat4 ,drain off any excess fat4 ,melt butter or margarine in a saucepan4 ,blend in flour and seasonings4 ,add bouillon or broth slowly1 stirring constantly4 ,stir and cook until smooth and bubbly4 ,remove from heat4 ,blend in sour cream1 sherry1 and chestnuts4 ,add chestnut sauce to meat4 ,heat just until mixture bubbles1 stirring constantly4 ,serve over potatoes1 rice1 or noodles4 ,note3 ,to prepare mashed chestnuts3 ,cook #a cups shelled1 blanched chestnuts in #a cups boiling water in a covered saucepan for about #cj minutes or until tender4 ,drain and mash4 ,calories per serving3 ,about #chj for stroganoff excluding potatoes1 rice1 or noodles4 ,,variation ,gourmet chestnut sauce4--,omit the meat4 ,serve sauce over cooked meat1 potatoes1 rice1 or noodles4 ,about #ahj calories per serving of sauce1 cup each4 ,nut stuffing ,about #b cups or #f servings1 cup each ,butter or margarine cup ,onion1 finely chopped cup ,celery 7stalks and leaves71 chopped cup ,mushrooms1 chopped cup ,salt #a teaspoon ,thyme teaspoon ,poultry seasoning teaspoon ,cayenne pepper ,dash ,garlic salt ,dash ,bread cubes or coarse1 soft crumbs #b cups ,chicken or beef bouillon or meat broth cup ,nuts 7pecans1 cashews1 almonds1 filberts1 or cup roasted peanuts71 finely chopped ,preheat oven to #cbe ,f4 7slow74 ,grease a #a-quart baking dish4 ,melt fat in a heavy pan4 ,add onion1 celery1 mushrooms1 and seasonings4 ,cook a few minutes until celery is tender but still crisp1 stirring occasionally4 ,add bread1 bouillon or broth1 and nuts4 ,mix lightly but well4 ,put stuffing into baking dish4 ,bake #be to #cj minutes1 or until slightly browned4 ,note3 ,stuffing may be used as a filling for chicken or breast of veal or lamb4 ,calories per serving3 ,about #bjj4 ,,variation ,chestnut stuffing4--,use blanched1 chopped chestnuts in place of other nuts4 ,about #adj calories per serving4 ,mediterranean chicken #f servings1 cup each ,butter or margarine #a tablespoon ,onion1 finely chopped #a tablespoon ,celery1 chopped cup ,green beans1 frozen1 french-style #aj-ounce package ,pimiento1 chopped #a tablespoon ,chicken1 cooked1 diced #b cups ,cream of mushroom soup1 condensed #b cans1 #aj ounces each ,oregano teaspoon ,white pepper ,as desired ,cashew or roasted peanut halves cup ,parsley1 minced #a tablespoon1 if desired ,melt fat in #b- or #c-quart saucepan4 ,add onion1 celery1 and beans4 ,cover and simmer over low heat about #ae minutes1 stirring occasionally1 until beans are tender4 ,add pimiento1 chicken1 soup1 and seasonings4 ,cook #aj minutes longer to blend flavors1 stirring as needed to prevent sticking4 ,stir in nuts4 ,sprinkle with parsley before serving1 if desired4 ,calories per serving3 ,about #caj with cashews2 #cae with peanuts4 ,,variation ,mediterranean tuna4--,omit fat and chicken4 ,cook onion1 celery1 and beans in cup water instead of fat4 ,use a #ac-ounce can of water-pack tuna1 drained1 in place of chicken1 and almonds in place of other nuts4 ,continue as in 8,mediterranean chicken40 ,about #cje calories per serving4 ,using ,nuts 444 in ,salads ,golden cheese salad #f servings ,lemon-flavored gelatin #c-ounce package ,boiling water #a cup ,cream cheese1 chilled #a ounces ,nuts 7pecans1 macadamias1 or roasted cup peanuts71 chopped ,crushed pineapple #b cups ,carrots1 shredded #a cup ,lettuce leaves ,as desired ,dissolve gelatin in boiling water4 ,chill4 ,cut cream cheese into #ah cubes4 ,coat cream cheese cubes with nuts and roll into balls4 ,stir pineapple and carrots into gelatin4 ,add cream cheese balls4 ,chill several hours or overnight until firm4 ,serve on lettuce leaves4 ,calories per serving3 ,about #ahe4 ,stuffed date salad #f servings ,dates1 pitted #ah ,peanut butter1 crunchy #c tablespoons ,grapefruit1 chilled1 sectioned #b ,salad greens ,as desired ,fill the dates with the peanut butter4 ,for each salad1 arrange three stuffed dates with grapefruit sections on crisp salad greens4 ,calories per serving3 ,about #ace4 ,nut-,salad ,suggestions #f servings ,chicken-nut in tomato cups4--,add cup cashew1 almond1 or roasted peanut halves to chicken salad just before serving4 ,core #f tomatoes2 cut into wedges partially through each tomato4 ,top tomatoes with salad4 ,waldorf-date4--,add cup pitted1 chopped dates to a tart waldorf salad4 ,gently stir in cup pecans1 ,english walnuts1 or roasted peanuts4 ,serve immediately4 ,waldorf-grape4--,add cup seeded1 quartered red grapes to waldorf salad4 ,gently stir in cup chopped pecans1 ,english walnuts1 or roasted peanuts4 ,sprinkle with cinnamon1 if desired4 ,serve immediately4 ,shrimp-nut in tomato cups4--,add cup cashew or almond halves to shrimp salad4 ,serve in tomato cups4 ,using ,nuts 444 in ,soups ,cream of cashew soup #f servings1 about cup each ,butter or margarine #a tablespoon ,celery1 finely chopped #b tablespoons ,onion1 finely chopped #b tablespoons ,flour #b tablespoons ,milk #a cup ,chicken broth or bouillon #b cups ,salt teaspoon ,pepper ,as desired ,hickory salt or worcestershire sauce teaspoon ,salted cashews1 finely chopped #a cup ,paprika or minced parsley ,as desired ,melt fat in a heavy saucepan4 ,add celery and onion4 ,cook1 stirring frequently1 until tender4 ,blend in flour4 ,gradually stir in liquids1 salt1 pepper1 hickory salt or worcestershire sauce1 and nuts4 ,bring to boil1 stirring as needed4 ,cook #a minute longer4 ,garnish1 as desired1 with parsley or paprika4 ,note3 ,if preferred1 grind #a cup of nuts and use in place of chopped nuts4 ,reduce flour to #a tablespoon4 ,calories per serving3 ,about #aij4 ,,variation ,cream of peanut butter soup4--,omit the cashews4 ,reduce flour to #a tablespoon4 ,blend in cup peanut butter before adding liquids4 ,about #bde calories per serving4 ,using ,nuts 444 in ,breads ,peanut butter muffins #ab muffins ,milk #a cup ,egg1 slightly beaten #a ,oil or melted fat cup ,flour1 unsifted #b cups ,baking powder #a tablespoon ,salt #a teaspoon ,sugar cup ,peanut butter cup ,preheat oven to #djj ,f4 7hot74 ,grease muffin tins4 ,blend milk into egg and add fat4 ,mix dry ingredients thoroughly2 mix in peanut butter only until mixture is crumbly4 ,add liquid and mix slightly1 leaving batter lumpy4 ,half fill muffin tins with batter4 ,bake #bj to #be minutes1 or until golden brown4 ,calories per muffin3 ,about #baj4 ,fruit nut bread #a loaf ,light brown sugar1 packed cup ,shortening cup ,eggs #b ,flour1 unsifted #b cups ,baking powder #b teaspoons ,baking soda teaspoon ,salt teaspoon ,milk #a cup ,candied fruit1 chopped cup ,lemon rind1 grated #a teaspoon ,brazil nuts1 ,english walnuts1 or pecans1 cup chopped ,preheat oven to #cej ,f4 7moderate74 ,grease a #i- by #e- by #c-;inch loaf pan4 ,beat sugar1 shortening1 and eggs until creamy4 ,mix dry ingredients thoroughly4 ,stir dry ingredients and milk alternately into egg mixture4 ,add fruit1 lemon rind1 and nuts to last portion of flour mixture before stirring into batter4 ,pour into baking pan4 ,bake about #a hour or until toothpick inserted in center of loaf comes out clean4 ,cool on rack #aj minutes before removing from pan4 ,finish cooling on rack4 ,calories per -inch slice3 ,about #age4 ,,variations ,coconut-orange bread4--,omit candied fruit1 lemon rind1 and nuts4 ,add #a cup flaked coconut and #a tablespoon grated orange rind4 ,about #ade calories per -inch slice4 ,nut bread4--,omit candied fruit and lemon rind4 ,use #a cup chopped nuts in recipe and add teaspoon vanilla4 ,about #afe calories per -inch slice4 ,using ,nuts 444 in ,desserts ,coconut cream pudding #f servings1 cup each ,cornstarch #c tablespoons ,sugar cup ,salt teaspoon ,milk #b cups ,egg yolks1 beaten #b ,butter or margarine #b tablespoons ,vanilla #a teaspoon ,shredded or flaked coconut cup ,whipped topping ,if desired ,mix cornstarch1 sugar1 and salt in heavy saucepan4 ,gradually blend in milk4 ,stir over moderate heat about #g minutes or until mixture thickens4 ,stir a little of the hot mixture into egg yolks2 then stir yolks into remaining hot mixture4 ,cook #a minute longer1 stirring constantly4 ,mix in fat1 vanilla1 and coconut4 ,serve warm or chilled4 ,add whipped topping1 if desired4 ,note3 ,for this recipe1 use only clean eggs with no cracks in shells4 ,calories per serving3 ,about #aij without topping4 ,,easy ,,method ,combine egg yolks with milk before stirring into cornstarch mixture4 ,pudding will not be quite as creamy4 ,,variation ,coconut cream pie4--,fill a baked #h-;inch pastry shell with pudding4 ,add whipped topping and sprinkle with toasted coconut4 ,cut into six servings4 ,about #cjh calories per serving without topping4 ,toasted coconut pie shell #h-;inch pie shell1 #f servings ,coconut 7less moist type7 #a cups ,butter or margarine #c tablespoons ,stir coconut in a large frypan over low heat until toasted4 ,stir fat into toasted coconut4 ,press mixture evenly into #h-;inch piepan4 ,chill4 ,note3 ,fill pie shell with a cooled pudding-type filling4 ,or fill with ice cream and place in freezer for a few minutes until set4 ,calories per serving of pie shell3 ,about #afj4 ,,variation ,baked coconut pie shell4--,melt fat and mix with untoasted coconut4 ,press into piepan4 ,bake at #cjj ,f4 for #cj minutes or until browned4 ,pecan chess pie #i-;inch pie1 #h servings ,brown sugar1 packed #a cup ,granulated sugar cup ,flour #a tablespoon ,eggs #b ,milk cup ,butter or margarine1 melted cup ,vanilla #a teaspoon ,pecans1 chopped or #a cup1 as desired ,pastry shell1 unbaked #i-;inch ,preheat oven to #cge ,f4 7moderate74 ,mix sugars and flour4 ,beat in eggs and milk4 ,stir in fat1 vanilla1 and nuts4 ,pour mixture into pastry shell4 ,bake #dj minutes or until a knife inserted in the center comes out clean4 ,cool before serving4 ,calories per serving3 ,about #dge with cup nuts2 #ejj with #a cup nuts4 ,,variations ,pecan tarts4--,divide dough for #i-;inch pie into #ab parts4 ,roll into thin circles and fit into #b-;inch muffin tins4 ,add filling4 ,baking time will be slightly less than for pie4 ,about #cae calories each with cup nuts2 #ccj with #a cup nuts4 ,peanut pie or tarts4--,use roasted peanuts for the nuts4 ,calories will be about the same4 ,peanut butter cookies #d dozen cookies ,shortening #a cup ,peanut butter #a cup ,granulated sugar #a cup ,brown sugar1 packed #a cup ,eggs #b ,vanilla #a teaspoon ,flour1 unsifted #b cups ,salt teaspoon ,baking soda teaspoon ,baking powder teaspoon ,preheat oven to #cge ,f4 7moderate74 ,beat shortening and peanut butter together until creamy4 ,gradually add sugars1 beating thoroughly4 ,beat in eggs and vanilla4 ,mix remaining ingredients and stir into peanut butter mixture4 ,shape dough into #a-;inch balls4 ,place about #b inches apart on an ungreased baking sheet4 ,flatten each by pressing criss-cross with a fork4 ,bake #aj to #ae minutes until lightly browned4 ,remove from baking sheet while warm4 ,calories per cookie3 ,about #aaj4 ,sundae nut sirup ,about cup1 #f servings ,butter or margarine #b tablespoons ,pecans or ,english walnuts1 chopped cup ,brown sugar1 packed cup ,water #b tablespoons ,light corn sirup #b tablespoons ,melt fat in a small frypan4 ,add nuts and cook over low heat1 stirring as needed1 until nuts are lightly browned4 ,stir in remaining ingredients4 ,simmer #b minutes4 ,note3 ,serve warm over ice cream4 ,calories per serving of sirup3 ,about #aej4 ,nut meringue shells #f large or #ab small shells ,cream of tartar teaspoon ,egg whites #c ,salt teaspoon ,sugar cup ,pecans1 chopped #a cup ,preheat oven to #bej ,f4 7very slow74 ,add cream of tartar to egg whites and beat until foamy4 ,add salt and continue beating until soft peaks form4 ,add sugar gradually1 beating constantly1 until very stiff peaks form4 ,fold in chopped nuts4 ,drop meringue in #f or #ab mounds1 as desired1 onto heavy brown paper or aluminum foil on a baking sheet4 ,using the back of a spoon1 form a hollow in the center of each mound4 ,bake #a hour4 ,turn off heat and let meringues cool in oven 7#a to #a hours74 ,note3 ,serve filled with ice cream or a cooled pudding4 ,calories per meringue shell3 ,large1 about #bdj2 small1 about #abj4 ,fruit and nut sauce ,about #a cups1 #f servings ,sweetened frozen fruit 7strawberries1 red #aj-ounce package raspberries or mixed fruit71 thawed1 drained ,liquid from frozen fruit plus water #a cup ,sugar cup ,cornstarch #a tablespoon ,raisins1 chopped #a tablespoon1 if desired ,lemon juice #b tablespoons ,rum extract teaspoon1 if desired ,pecans1 toasted1 chopped cup ,cut large pieces of fruit into bite-size pieces4 ,stir fruit liquid gradually into sugar1 cornstarch1 and raisins in a saucepan4 ,cook over medium heat1 stirring constantly1 until clear and thickened4 ,add lemon juice1 rum extract1 pecans1 and fruit4 ,note3 ,serve over ice cream or warm cake4 ,calories per serving of sauce3 ,about #abe4 ,,variation ,coconut-fruit sauce4--,omit raisins and pecans4 ,toast cup flaked coconut2 sprinkle over the fruit sauce4 ,about #aje calories per serving4 ,,sauces ,,that ,,brighten ,,vegetables ,recipe for #f servings ,how to serve ,chinese--,melt #c tablespoons butter ,mix with cooked drained cabbage1 or margarine4 broccoli1 asparagus1 or green beans4 ,stir in #d teaspoons soy sauce1 teaspoon onion salt1 and teaspoon white pepper4 ,heat4 ,add cup slivered1 toasted almonds4 ,sour cream--,mix cup sour cream1 ,serve over hot baked potatoes1 teaspoon grated onion1 teaspoon asparagus spears1 sliced cucumbers1 salt1 and teaspoon white pepper4 or beet salad4 ,if desired1 add #a teaspoon horseradish and teaspoon ground dill seed4 ,chill4 ,stir in cup chopped1 toasted almonds or pecans4 ,sweet-sour--,blend #b tablespoons ,combine with cooked drained onions1 cornstarch1 #c tablespoons sugar1 beets1 or cabbage4 and teaspoon salt into #a tablespoon melted butter or margarine4 ,gradually stir in #a cup vegetable cooking liquid and water4 ,cook1 stirring constantly1 until thickened and clear4 ,blend in #c tablespoons lemon juice or vinegar4 ,heat with vegetable4 ,sprinkle with cup chopped almonds1 ,english walnuts1 or pecans4 ,lemon--,blend #b tablespoons flour1 ,serve over cooked drained teaspoon salt1 and teaspoon cauliflower1 broccoli1 asparagus1 onion salt into #b tablespoons or potatoes4 melted butter or margarine4 ,gradually stir in #a cup milk4 ,cook1 stirring constantly1 until thickened4 ,remove from heat4 ,blend in #b teaspoons lemon juice and a few drops of yellow food coloring4 ,add cup toasted almonds1 cashews1 ,english walnuts1 or pecans4 ,other ,nut ,favorites ,nippy cheese-nut dip ,about #a cup ,cream cheese1 softened #b packages1 #c ounces each ,mayonnaise cup ,onion salt teaspoon ,hickory salt teaspoon ,garlic salt ,few grains ,nuts 7pecans1 toasted almonds1 cashews1 or cup roasted peanuts71 finely chopped ,blend cream cheese with mayonnaise and seasonings4 ,stir in nuts4 ,note3 ,serve with chips or crackers4 ,calories per tablespoon3 ,about #ij with pecans or cashews2 #ie with almonds or peanuts4 ,sugar-and-spice nuts ,about #d cups ,butter or margarine1 melted #a tablespoon ,egg white1 slightly beaten #a ,unroasted almonds1 ,english walnuts1 and_/or #b cups pecans ,sugar #a cup ,salt teaspoon ,cinnamon #a teaspoons ,nutmeg teaspoon ,allspice teaspoon ,preheat oven to #cjj ,f4 7slow74 ,slowly stir melted fat into beaten egg white4 ,stir in nuts4 ,mix sugar and spices4 ,spread about one fourth of the sugar mixture in a #aj- by #ae-;inch shallow baking pan4 ,coat a few nuts at a time in remaining sugar mixture1 and arrange in the pan4 ,sprinkle rest of sugar mixture over nuts4 ,bake #ae to #bj minutes1 or until nuts are lightly browned4 ,remove nuts from oven2 stir gently to separate nuts4 ,cool4 ,store in tightly closed container4 ,calories per tablespoon3 ,about #ce4 ,cocktail nuts ,about #c cups ,butter or margarine #b tablespoons ,salted mixed nuts with peanuts #a pound ,onion or hickory salt #a teaspoon ,paprika teaspoon ,preheat oven to #cjj ,f4 7slow74 ,melt fat in a shallow baking pan in the oven4 ,remove pan from oven and stir nuts into fat4 ,sprinkle with seasonings4 ,bake #ae to #bj minutes or until nuts are heated through1 stirring occasionally4 ,cool4 ,store in tightly closed container4 ,calories per tablespoon3 ,about #ee4 ,for ,extra ,flavor1 ,add ,nuts ,it takes only a little imagination to make 8company fare0 of plain food4 ,special recipes are not always needed4 ,many of your favorite foods are more delicious when you add nuts4 ,start with these suggestions3 ,serve sour cream with nuts on meat or baked potatoes4 ,for waffles1 biscuits1 or muffins1 stir nuts into blended dry ingredients before adding liquid4 ,mix honey or crisp bits of bacon with peanut butter for a sandwich filling2 or use peanut butter and cheese slices for a grilled sandwich filling4 ,add nuts to meat1 poultry1 or seafood salads4 ,try slivered or sliced nuts in tossed vegetable salads4 ,mix coconut with food coloring for garnish4 ,roll ice cream balls in tinted or toasted coconut or chopped nuts4 ,freeze balls separately until set4 ,use toasted coconut or toasted1 chopped nuts as a quick topping for cream pie or ice cream pie4 ,sprinkle cupcakes with nuts before baking and skip the frosting4 ,for a spread on crackers or celery1 add finely chopped roasted peanuts to cream cheese that has been blended with a little milk4 ,perk up your next vegetable souffle4 ,add finely chopped nuts along with the vegetable4 ,,index ,,to ,,recipes ,page ,breads3 ,coconut-orange bread #i ,fruit nut bread #i ,nut bread #i ,peanut butter muffins #h ,desserts3 ,baked coconut pie shell #aj ,coconut cream pie #i ,coconut cream pudding #i ,coconut-fruit sauce #aa ,fruit and nut sauce #aa ,nut meringue shells #aa ,peanut butter cookies #aj ,peanut pie or tarts #aj ,pecan chess pie #aj ,pecan tarts #aj ,sundae nut sirup #aa ,toasted coconut pie shell #aj ,main ,dishes3 ,chestnut stroganoff #f ,chestnut stuffing #g ,gourmet chestnut sauce #f ,mediterranean chicken #g ,mediterranean tuna #g ,nut stuffing #f ,other ,nut ,favorites3 ,cocktail nuts #ac ,nippy cheese-nut dip #ac ,sugar-and-spice nuts #ac ,salads3 ,chicken-nut in tomato cups #h ,golden cheese #g ,shrimp-nut in tomato cups #h ,stuffed date #g ,waldorf-date #h ,waldorf-grape #h ,sauces for ,vegetables3 ,chinese #ab ,lemon #ab ,sour cream #ab ,sweet-sour #ab ,soups3 ,cream of cashew #h ,cream of peanut butter #h ,u4,s4 ,,government ,,printing ,,office3 #aigh ,o-#bga-bhb ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4