Using Nuts ... in Main Dishes
Reading edition
Chestnut stroganoff
6 servings, about ¾ cup each
Beef, boneless, tender, lean, cut in julienne strips 1½ pounds
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.
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 roasted peanuts), finely chopped ¾ cup
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.
7
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.