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ROASTED CHESTNUTS

 

They’re not done on an open fire but nevertheless are a seasonal classic.

Serve them as a hors d’oeuvre or as an after dinner snack.

Simply take a bunch of chestnuts and make an X in their flat side with a paring knife.

Make sure you cut all the way through their outer shell

Place them on a baking sheet in a 450 preheated oven for 15-20 minutes.

As soon as they’re cool enough to handle, peel and eat.
 

 

 

 

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