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Nuts in Family Meals A Guide for Consumers - United States Department of Agriculture · Family Ties - Navigating Alcohol Recovery

• 0:01
  Speaker 1: Section one of Nuts and Family Meals a Guide for Consumers.
• 0:05
  Speaker 1: This is a LibriVox recording. All LibriVox recordings are in
• 0:09
  Speaker 1: the public domain. For more information or to volunteer, please
• 0:14
  Speaker 1: visit LibriVox dot org. Read by Lurie Wilson. Nuts and
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  Speaker 1: Family Meals a Guide for Consumers by US Department of Agriculture,
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  Speaker 1: Introduction and Buying Nuts Introduction. Nuts contribute rich flavor and
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  Speaker 1: crunchy texture to many kinds of foods. Nuts are not
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  Speaker 1: only tasty, but nutritious as well. Familiar dishes take on
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  Speaker 1: a new interest when nuts are added. Nuts are filling
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  Speaker 1: because of their fat content and may prevent between meal
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  Speaker 1: hunger pangs and encourage nibbling. Most common nuts contain about
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  Speaker 1: ten to fifteen percent protein and can be an added
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  Speaker 1: source of protein and meals. Peanuts are heist in protein
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  Speaker 1: with about twenty five percent. Coconuts and chestnuts contain very
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  Speaker 1: little protein. This bulletin is a guide to buying, storing,
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  Speaker 1: and using nuts. Recipes feature nuts in main dishes, vegetables, salads, soups, breads, sandwiches, desserts,
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  Speaker 1: and snacks. Approximate calorie values for commonly used nuts are
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  Speaker 1: listed on page two buying nuts kinds available. Many of
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  Speaker 1: the nuts on the market, such as almonds, pecans, filberts,
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  Speaker 1: English walnuts, and black walnuts, are grown in this country.
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  Speaker 1: Almonds are produced only in California. English walnuts and filberts
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  Speaker 1: are produced commercially only in California, Oregon, and Washington. Macademia
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  Speaker 1: nuts are grown in Hawaii. In California, and pine nuts,
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  Speaker 1: also called pinion or Indian nuts, are going to some
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  Speaker 1: extent in the Southwest. Imported pine nuts are sometimes called pignolias.
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  Speaker 1: Other kinds of imported nuts include pistacos from the Mid East,
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  Speaker 1: brazil nuts from South America, cashews from India and Africa,
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  Speaker 1: and coconuts from the West Indies, Central America and the Philippines. Chestnuts,
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  Speaker 1: although grown in the United States, are usually imported from
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  Speaker 1: Southern Europe. Peanuts are not nuts, as widely believed. They
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  Speaker 1: belong to the pea and bean family, the legumes. They
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  Speaker 1: are included here because they are used as nuts in
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  Speaker 1: family meals and snacks. Peanuts grow in abundance in the
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  Speaker 1: United States. Three common varieties are Virginia runner and Spanish.
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  Speaker 1: The shelled of Virginia peanut is long and slender, the runner,
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  Speaker 1: small and stubby, and the Spanish peanut. Round. Chestnuts are
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  Speaker 1: available only in winter, but most other nuts are available
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  Speaker 1: in some form the year round. How nuts are marketed,
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  Speaker 1: nuts may be purchased shelled or unshelled, with the exception
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  Speaker 1: of cashews, which are sold only shelled. Most nuts sold
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  Speaker 1: in shells are nut roasted. However, peanuts are usually roasted,
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  Speaker 1: and chestnuts are sometimes roasted. If peanuts or chestnuts are roasted,
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  Speaker 1: this must be shown on the label. Shelled nuts are
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  Speaker 1: sold raw or roasted, and sometimes blanched. Roasted nuts may
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  Speaker 1: be unsalted, salted, or spiced. Shelled nuts may be purchased
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  Speaker 1: ground or in whole kernels, broken pieces, slivers, and slices.
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  Speaker 1: Shelled nuts are available in bulk and in plastic bags,
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  Speaker 1: glass jars and cans of various sizes. Lebels on the
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  Speaker 1: containers show the weight and sometimes the cup measure. One
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  Speaker 1: of the most common ways of marketing peanuts is in
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  Speaker 1: the form of peanut butter. Although fresh coconuts are often available,
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  Speaker 1: coconut is generally found in packages or cans. Canned coconut
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  Speaker 1: may contain more moisture than coconut in foil or plastic packages.
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  Speaker 1: Frozen prepared coconut is also stocked in some markets. Cost
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  Speaker 1: shell nuts in processed coconut costs more than nuts and shells,
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  Speaker 1: but they are convenient and take less storage space. Because
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  Speaker 1: shelled nuts may vary widely in price, it's a good
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  Speaker 1: idea to compare costs of different brands, forms, and package
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  Speaker 1: sizes before buying. Mixed nuts are priced according to the
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  Speaker 1: kinds of nuts and their proportions in the mix. Calories
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  Speaker 1: and commonly used nuts. The list below shows the approximate
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  Speaker 1: number of calories for shelled nuts al months unblanched one
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  Speaker 1: hundred seventy calories per ounce, two hundred ten calories per
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  Speaker 1: quarter cup. Brazil nuts one hundred eighty five calories per ounce,
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  Speaker 1: two hundred thirty calories per quarter cup, cash use roasted
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  Speaker 1: one hundred sixty calories per ounce, one hundred ninety five
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  Speaker 1: calories per quarter cup. Chestnuts fifty five calories per ounce,
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  Speaker 1: eighty calories per quarter cup. Cocoanut fresh shredded, packed one
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  Speaker 1: hundred calories per ounce, one hundred ten calories per quarter cup.
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  Speaker 1: Filbert's one hundred eighty calories per ounce, two hundred fifteen
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  Speaker 1: calories per quarter cup. Peanuts roasted one hundred sixty five
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  Speaker 1: calories per ounce, two hundred ten calories per quarter cup.
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  Speaker 1: Peanut butter one hundred sixty five calories per ounce, three
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  Speaker 1: hundred eighty calories per quarter cup. Pecans halves one hundred
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  Speaker 1: ninety five calories per ounce, one hundred eighty five calories
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  Speaker 1: per quarter cup, Pastasio's one hundred seventy calories per ounce,
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  Speaker 1: one hundred eighty five calories per quarter cup. Walnuts black
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  Speaker 1: chopped one hundred eighty calories per ounce, one hundred ninety
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  Speaker 1: five calories per quarter cup. Walnuts english halves one hundred
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  Speaker 1: eighty five calories per ounce, one hundred sixty calories per
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  Speaker 1: quarter cup. Footnote nut meats are whole and not roasted,
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  Speaker 1: unless so indicated. Chopped nuts weigh slightly more than whole
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  Speaker 1: nuts per cup and are therefore higher in calories per cup.
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  Speaker 1: Formed to buy by the most convenient or economical form
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  Speaker 1: of nutmeats for your purpose. Whole nut kernels may attractive
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  Speaker 1: snacks and garnishes. Broken pieces, which are often less expensive
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  Speaker 1: and take less preparation, may be used in any food
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  Speaker 1: where appearance of the nuts is not important. Slivered or
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  Speaker 1: sliced nuts save time and work in preparing garnishes and
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  Speaker 1: other foods. Ground nuts in part nut flavor without crunchy texture.
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  Speaker 1: Shredded or thread type coconut makes an attractive garnish for
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  Speaker 1: salad and desserts. Flaked coconut is usually preferred for pies
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  Speaker 1: and cakes because it is easier to cut and serve.
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  Speaker 1: Moist or very moist coconut may be desirable for use
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  Speaker 1: in foods that are somewhat to dry. Signs of quality
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  Speaker 1: in the shell juice, Clean nuts that are free from splits, cracks, stains,
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  Speaker 1: or holes. Do not buy molding nuts. They may not
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  Speaker 1: be safe to eat Sheldon nuts. Nutmeat should be plump
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  Speaker 1: and fairly uniform in color and size. Limp, rubbery, dark,
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  Speaker 1: or shrivelled kernels may be stale. These visual qualities can
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  Speaker 1: be judged in transparent packages. Sometimes antioxidants are added to
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  Speaker 1: delay the onset of ransidity, thus extending the shelf life.
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  Speaker 1: Have packaged nutmeats. When antioxidants or other preservatives are added,
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  Speaker 1: they are listed on the package. Only those approved by
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  Speaker 1: the Food and Drug Administration are used. Peanut butter. Peanut
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  Speaker 1: butter should have a rich, nutty flavor and should spread
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  Speaker 1: easily crunchy. Peanut butter is produced by adding pieces of
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  Speaker 1: peanuts to regular peanut butter. Stabilizers are often added to
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  Speaker 1: peanut butter to retard oil separation. Salt and occasionally sweet
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  Speaker 1: are added for flavor. Coconut. A good fresh coconut is
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  Speaker 1: heavy for its size. Before purchasing, shake the coconut to
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  Speaker 1: be sure it contains milk. Avoid cracked coconuts in those
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  Speaker 1: with wet moldy eyes. Amount to buy one pound of
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  Speaker 1: unshelled nuts will give the following approximate weight and volume
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  Speaker 1: of shelter nuts. Almonds whole six and a third ounces
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  Speaker 1: one and a quarter cups, brazil nuts whole seven and
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  Speaker 1: two third ounces one and a half cups. Coconut shredded
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  Speaker 1: eight and a third ounces, three cups, Filbert's whole seven
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  Speaker 1: and a third ounces, one and a half cups. Peanuts
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  Speaker 1: roasted eleven and two third ounces two and one third cups.
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  Speaker 1: The cons halves eight and a half ounces, two and
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  Speaker 1: a quarter cups, Walnuts black chopped three and a half ounces,
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  Speaker 1: three quarter cups, while nuts English has seven and a
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  Speaker 1: quarter ounces two cups.
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  Speaker 2: Endo Section one, Section two of nuts in family meals.
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  Speaker 3: A guide for consumers. This is a LibriVox recording. All
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  Speaker 3: LibriVox recordings are in the public domain. For more information
• 9:26
  Speaker 3: or to volunteer, please visit LibriVox dot org. Read by
• 9:31
  Speaker 3: Brian Wilson. Nuts in Family Meals a guide for consumers
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  Speaker 3: by US Department of Agriculture. Storing nuts and preparing nuts
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  Speaker 3: for use. To maintain best eating quality, most nuts need
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  Speaker 3: protection from oxygen in the air and from high temperatures
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  Speaker 3: that may cause the fat in the nuts to become rancid.
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  Speaker 3: Nuts in the shell retain high quality longer than shelled nuts.
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  Speaker 3: Whole nuts become rantid said less quickly than nuts, and pieces.
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  Speaker 3: Unroasted nuts keep better than roasted once. Nuts in the
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  Speaker 3: shell keep well in a nut bowl at room temperature
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  Speaker 3: for a short period of time. For prolonged storage, keep
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  Speaker 3: them in a cool, dry place. Avoid storing nuts in
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  Speaker 3: a damp place. Shelled nuts will keep fresh for several
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  Speaker 3: months stored in tightly closed containers in the refrigerator. Shelled
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  Speaker 3: nuts in unopened cans keep well in a cool, dry place,
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  Speaker 3: but well maintain good quality longer in the refrigerator or freezer.
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  Speaker 3: Shelled or unshelled nuts can be frozen in tightly closed
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  Speaker 3: freezer containers at zero degrees fahrenheit or lower. Fresh coconuts
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  Speaker 3: in the shell retain good quality up to a month
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  Speaker 3: in the refrigerator. Containers of ready to eat coconut keep
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  Speaker 3: best in the refrigerator. Peanut butter will keep its quality
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  Speaker 3: longer in the refrigerator than at room temperature. Ut Nuts
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  Speaker 3: are perishable at room temperature, but will keep several months
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  Speaker 3: in the refrigerator in loosely covered containers or unventilated plastic bags.
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  Speaker 3: Shelled blanched chestnuts whole or chopped may be frozen for
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  Speaker 3: longer storage. Pack them in tightly closed freezer containers and
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  Speaker 3: freeze immediately at zero degrees fahrenheit or lower. Use in
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  Speaker 3: cooking without defrosting. Preparing nuts for use, many nuts are
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  Speaker 3: ready for use as purchased. Others require shelling, skin removal,
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  Speaker 3: roasting or toasting, or merely cutting into pieces shelling nuts.
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  Speaker 3: Everyone has a favorite way of cracking nuts. Some prefer
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  Speaker 3: using a nutcracker and others a hammer on a hard surface.
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  Speaker 3: Hard shells are easier to crack, and nut meats break
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  Speaker 3: less often. If nuts are first soaked in warm water
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  Speaker 3: several hours are over night, spread nutmeats and let them
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  Speaker 3: stand a few hours to dry before storing. To open
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  Speaker 3: a cocoanut, pierce the eyes with an ice pick or
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  Speaker 3: large nail and drain the liquid from the cocoanut. To
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  Speaker 3: remove the shell easily, bake the drained cocoanut at three
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  Speaker 3: hundred and fifty degrees fahrenheit moderate oven for twenty to
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  Speaker 3: thirty minutes, or put it in the freezer for an hour.
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  Speaker 3: Then place the cocoanut on a firm surface and tap
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  Speaker 3: the shell lightly with a hammer in several places until
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  Speaker 3: it cracks. Separate the meat from the shell. Removing skins.
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  Speaker 3: Removing thick skins from some shelled nuts gives them a
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  Speaker 3: delicate flavor and improves appearance. This may be done by
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  Speaker 3: placing nuts in boiling water called blanching, or by roasting
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  Speaker 3: almonds and peanuts. To blanch shelled almonds or Virginia or
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  Speaker 3: runner peanuts, put them into boiling water and let stand
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  Speaker 3: three minutes.
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  Speaker 2: Drain.
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  Speaker 3: Slide skins off with your fingers. Spread nuts on absorbent
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  Speaker 3: paper to dry. Roasting also will loosen the skins of peanuts,
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  Speaker 3: either shelled or unshelled filberts. Spread nuts in a single
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  Speaker 3: layer in a shallow baking pan. Bake at three hundred
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  Speaker 3: degrees fahrenheit slow oven for ten to fifteen minutes, or
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  Speaker 3: until heated through stirring. Occasionally. Cool slightly and slip skins
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  Speaker 3: off with your fingers. Chestnuts. Blanch chestnuts by putting them
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  Speaker 3: in boiling water and letting stand two minutes. Remove a
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  Speaker 3: few at a time, Cool slightly, then peel with a
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  Speaker 3: paring knife. If nuts are difficult to peel, return them
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  Speaker 3: to the hot water for a minute or two. Roasting
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  Speaker 3: also will loosen the skins of chestnuts. Remove shells and
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  Speaker 3: skins while nuts are warm. Cocoanut use a vegetable pear
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  Speaker 3: to remove the brown skin. Roasting or toasting nuts. Roasting
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  Speaker 3: or toasting enhances the flavor and color of nuts. Roasting
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  Speaker 3: is done in the oven. Peanuts and chestnuts are commonly
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  Speaker 3: roasted in the shell. Toasting may be done in the
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  Speaker 3: oven or on top of the range. To roast or
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  Speaker 3: toast shelled nuts, mix one teaspoon cooking oil or melted
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  Speaker 3: fat with each cup of nut meats if desired, for
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  Speaker 3: richer flavor and even browning. To roast or toast, spread
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  Speaker 3: nuts on a shallow pan or baking sheet. Heat at
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  Speaker 3: three hundred and fifty degrees fahrenheit moderate oven for five
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  Speaker 3: to twelve minutes, or until lightly browned, stirring occasionally. Toasting
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  Speaker 3: may also be done in a heavy pan on top
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  Speaker 3: of the range. Heat nut meat slowly for ten to
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  Speaker 3: fifteen minutes until lightly browned, stirring frequently. Nuts continue to
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  Speaker 3: brown slightly after removing from heat, so avoid over browning.
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  Speaker 3: Sprinkle hot roasted nuts with salt if desired. Cool nuts
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  Speaker 3: on absorbent paper to roast or toast processed cocoanut use
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  Speaker 3: method for shelled nuts without added fat. To roast peanuts
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  Speaker 3: in the shell, spread peanuts in a shallow pan and
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  Speaker 3: roast at three hundred and fifty degrees fahrenheit moderate oven,
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  Speaker 3: stirring occasionally for fifteen to twenty minutes. To test dunness,
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  Speaker 3: remove a nut from the oven and shell it. The
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  Speaker 3: skin should slip off easily and the kernel should be
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  Speaker 3: lightly browned and have a roasted flavor. To roast chestnuts
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  Speaker 3: in the shell, slash through the shells on the flat
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  Speaker 3: side of the nuts. Place chestnuts cut sides up on
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  Speaker 3: a baking sheet. Roast at four hundred degrees fahrenheit hot
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  Speaker 3: oven until tender. About twenty minutes. Insert fork through cut
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  Speaker 3: and shell to test tenderness cutting nuts. Chop or cut
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  Speaker 3: nuts on a board with a knife that has a long,
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  Speaker 3: straight cutting edge, or use a nut chopper. Sliver or
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  Speaker 3: slice nuts while still warm and moist from blanching with
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  Speaker 3: a thin sharp knife blade. End of section two.
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  Speaker 4: Section three of Nuts in Family Meals a Guide for Consumers.
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  Speaker 4: This is a LibriVox recording. All LibriVox recordings are in
• 16:13
  Speaker 4: the public domain. For more information or to volunteer, please
• 16:18
  Speaker 4: visit LibriVox dot org. Nuts in Family Meals a Guide
• 16:24
  Speaker 4: for Consumers by US Department of Agriculture. Using nuts in
• 16:30
  Speaker 4: main dishes recipes. The versatile nut may come to the
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  Speaker 4: dinner table in a variety of ways, as an ingredient
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  Speaker 4: in cooking, or as a garnish. Nuts are also popular
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  Speaker 4: as a snack or served with appetizers. Try the nut
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  Speaker 4: recipes that follow. All recipes give the number of calories
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  Speaker 4: for a specified amount of food. In some cases, the
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  Speaker 4: variation of a recipe has a lower calorie value. Ideas
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  Speaker 4: for using nuts to complement familiar recipes are also included.
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  Speaker 4: Using nuts in main dishes chestnuts stroganoff six servings about
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  Speaker 4: three fourth cup each beef boneless tender lean cut in
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  Speaker 4: julienne strips, one and one half pounds fat or oil,
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  Speaker 4: one tablespoon butter or margarine, two tablespoons flour, two tablespoons onion, salt,
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  Speaker 4: one half teaspoon celery salt, one half teaspoon paprika, one
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  Speaker 4: half teaspoon salt, one fourth teaspoon beef boiyon or beef broth.
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  Speaker 4: One and one fourth cups sour cream, one half cup
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  Speaker 4: cooking sherry, one tablespoon if desired, chestnuts cooked mashed see note.
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  Speaker 4: One cup baked potatoes or cooked rice or noodles as desired.
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  Speaker 4: Lightly brown the meat in fat or oil in a
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  Speaker 4: fry pan over moderate heat. Drain off any excess fat, milk,
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  Speaker 4: butter or margarine. In a saucepan, blend in flour and seasonings.
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  Speaker 4: Add buillyon or broth, slowly, stirring constantly. Stir and cook
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  Speaker 4: until smooth and bubbly. Remove from heat. Blend in sour cream, sherry,
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  Speaker 4: and chestnuts. Add chestnut sauce to meat. Heat just until
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  Speaker 4: mixture bubbles, stirring constantly. Serve over potatoes, rice, or noodles.
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  Speaker 4: Note to prepare mashed chestnuts. Cook one and one fourth
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  Speaker 4: cups shelled blanched chestnuts in one and one fourth cups
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  Speaker 4: boiling water in a covered saucepan for about thirty minutes
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  Speaker 4: or until tender, drain and mash. Calories per serving about
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  Speaker 4: three hundred eighty for stroganoff, excluding potatoes, rice, or noodles.
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  Speaker 4: Variation Gourmet chestnut sauce omit the meat serve sauce over
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  Speaker 4: cooked meat, potatoes, rice, or noodles. About one hundred eighty
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  Speaker 4: calories per serving of sauce. One third cup each nuts
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  Speaker 4: stuffing about two cups or six servings. One third cup
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  Speaker 4: each butter or margarine, one fourth cup onion finely chopped,
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  Speaker 4: one fourth cup celery stalks and leaves chopped, one fourth
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  Speaker 4: cup mushrooms chopped, one fourth cup salt, one teaspoon thyme,
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  Speaker 4: one half teaspoon poultry seasoning, one fourth teaspoon cayenne, pepper, dash, garlic, salt, dash,
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  Speaker 4: bread cubes or coarse soft crumbs. Two cups chicken or
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  Speaker 4: beef boillyon or meat broth. One half cup nuts, pecans, cashews, almonds, filberts,
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  Speaker 4: or roasted peanuts, finely chopped. Three fourth cup preheat oven
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  Speaker 4: to three hundred twenty five degrees fahrenheit. Slow grease a
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  Speaker 4: one quart baking dish. Melt fat in a heavy pan,
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  Speaker 4: Add onion, celery, mushrooms, and seasonings. Cook a few minutes
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  Speaker 4: until celery is tender but still crisp, stirring. Occasionally add bread,
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  Speaker 4: boiyon or broth, and nuts. Mix lightly but well. Put
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  Speaker 4: stuffing into baking dish. Bake twenty five to thirty minutes,
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  Speaker 4: or until slightly browned. Note. Stuffing may be used as
• 21:30
  Speaker 4: a filling for chicken or breast of veal or lamb.
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  Speaker 4: Calories per serving about two hundred variation. Chestnut stuffing use
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  Speaker 4: blanched chopped chestnuts in place of other nuts, about one
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  Speaker 4: hundred forty calories per serving. Mediterranean chicken six servings, three
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  Speaker 4: fourth cup each butter or margarine, one tablespoon onion finely chopped,
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  Speaker 4: one tablespoon celery chopped, one half cup green beans frozen
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  Speaker 4: French style, ten ounce package pimiento chopped, one tablespoon chicken cooked, diced,
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  Speaker 4: two cups cream of mushroom soup condensed, two cans ten
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  Speaker 4: and one half ounces each, a regano, one half teaspoon
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  Speaker 4: white pepper, as desired, cashew or roasted peanut halves two
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  Speaker 4: thirds cup parsley minced one tablespoon if desired, melt fat
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  Speaker 4: in two or three quart saucepan, add onion, celery, and bean,
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  Speaker 4: cover and simmer over low heat about fifteen minutes, stirring
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  Speaker 4: occasionally until beans are tender. Add pimiento, chicken soup and seasonings.
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  Speaker 4: Cook ten minutes longer to blend flavors, stirring as needed
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  Speaker 4: to prevent sticking. Stir in nuts. Sprinkle with parsley before
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  Speaker 4: serving if desired. Calories per serving about three hundred ten
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  Speaker 4: with cashews, three hundred fifteen with peanuts. Variation Mediterranean tuna
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  Speaker 4: omit fat and chicken. Cook onion, celery, and beans in
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  Speaker 4: one half cup water. Instead of fat, use a thirteen
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  Speaker 4: ounce can of water packed tuna drained in place of chicken,
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  Speaker 4: and almonds in place of other nuts. Continue as in
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  Speaker 4: Mediterranean chicken, about three hundred five calories per serving. End
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  Speaker 4: of section three read by Marissa D. Six Largo, Florida,
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  Speaker 4: November eleventh, twenty twenty three.
• 24:20
  Speaker 3: Section number four of Nuts in Family Meals, a guide
• 24:24
  Speaker 3: for consumers. This is a LibriVox recording all LibriVox recordings
• 24:29
  Speaker 3: are in the public domain. For more information or to volunteer,
• 24:33
  Speaker 3: please visit LibriVox dot org. Read by Brian Wilson. Nuts
• 24:39
  Speaker 3: and Family Meals a guide for consumers by U S
• 24:42
  Speaker 3: Department of Agriculture using nuts in salads, Golden cheese salad
• 24:48
  Speaker 3: six servings lemon flavored gelatine, three ounce package boiling water,
• 24:54
  Speaker 3: one cup cream cheese chilled, one and a half ounces nuts, pecans, macedamias,
• 25:03
  Speaker 3: or roasted peanuts chopped, one third cup crushed pineapple, two
• 25:08
  Speaker 3: cups carrots shredded, one cup lettuce leaves as desired. Dissolve
• 25:15
  Speaker 3: gelatine in boiling water, chill, cut cream cheese into eighteen cubes.
• 25:21
  Speaker 3: Coat cream cheese cubes with nuts, and roll into balls.
• 25:25
  Speaker 3: Stir pineapple and carrots into gelatine. Add cream cheese balls,
• 25:30
  Speaker 3: chill several hours or over night until firm. Serve on
• 25:34
  Speaker 3: lettuce leaves. Calories preserving about one eighty five Stuffed date
• 25:40
  Speaker 3: salad six servings dates pitted, eighteen peanut butter crunchy three
• 25:48
  Speaker 3: tablespoons grapefruit chilled, sectioned, two salad greens as desired. Fill
• 25:57
  Speaker 3: the dates with the peanut butter for e each salad
• 26:01
  Speaker 3: arrange three stuffed dates with grapefruit. Sections on crisp salad greens.
• 26:06
  Speaker 3: Calories per serving about one thirty five nut salad suggestions.
• 26:12
  Speaker 3: Six servings chicken nut in tomato cups. Add one half
• 26:17
  Speaker 3: cup cashew, almond or roasted peanut halves to chicken salad
• 26:22
  Speaker 3: just before serving. Core six tomatoes cut into wedges partially
• 26:26
  Speaker 3: through each tomato. Topped tomatoes with salad Waldorf date add
• 26:32
  Speaker 3: one half cup pitted chopped dates to a tart Waldorf salad.
• 26:37
  Speaker 3: Gently stir in one half cup pecans, english walnuts, or
• 26:40
  Speaker 3: roasted peanuts. Serve immediately. Waldorf grape Add one half cup
• 26:47
  Speaker 3: seeded quartered red grapes to Waldorf salad. Gently stir in
• 26:51
  Speaker 3: one half cup chopped pecans, English walnuts, or roasted peanuts.
• 26:56
  Speaker 3: Sprinkle with cinnamon if desired, serve immediately. Shrimp nut in
• 27:01
  Speaker 3: tomato cups. Add one half cup cashew or almond halves
• 27:05
  Speaker 3: to shrimp salad. Serve in tomato cups.
• 27:09
  Speaker 5: End of Section four, Section five of Nuts and Family
• 27:19
  Speaker 5: Meals A guide for consumers. This is a LibriVox recording.
• 27:23
  Speaker 5: All LibriVox recordings in the public domain for more information
• 27:28
  Speaker 5: or to volunteer, Please visit LibriVox, dot org. Nuts and
• 27:32
  Speaker 5: Family Meals. A guide four consumers by US Department of
• 27:36
  Speaker 5: Agriculture using nuts in soups, cream of cashewe soup six
• 27:44
  Speaker 5: servings about two thirds cup each, butter or margarine, one
• 27:49
  Speaker 5: tablespoon celery finely chopped, two tablespoons onion finely chopped, two
• 27:55
  Speaker 5: tablespoons flour, two tablespoons milk, oke, one cup chicken broth
• 28:02
  Speaker 5: or bullion, two cups salt, one eighth teaspoon pepper as desired,
• 28:09
  Speaker 5: hickory salt or Worcestershire sauce, one fourth teaspoon salted cashews
• 28:15
  Speaker 5: finely chopped, one cup paprika or minced parsley as desired.
• 28:22
  Speaker 5: Melt fat in a heavy saucepan, Add celery and onions. Cook,
• 28:27
  Speaker 5: stirring frequently until tender. Blend in flour, Gradually stir in liquids, salt, pepper,
• 28:34
  Speaker 5: hickory salt or Worcestershire sauce, and nuts. Bring to boil,
• 28:40
  Speaker 5: stirring as needed. Coke one minute longer. Garnish as desired
• 28:45
  Speaker 5: with parsley or paprika note, if preferred. Grind one cup
• 28:50
  Speaker 5: of nuts and use in place of chopped nuts. Reduce
• 28:53
  Speaker 5: flour to one tablespoon calories per serving about one hundred
• 28:59
  Speaker 5: and ninety variation. Cream of peanut butter, soup omit the cashews,
• 29:06
  Speaker 5: Reduce flour to one tablespoon. Blend in three fource cup
• 29:10
  Speaker 5: peanut butter before adding liquids, about two hundred and forty
• 29:14
  Speaker 5: five calories per serving. End of section five read by
• 29:20
  Speaker 5: Bryce Cries, Ohio.
• 29:28
  Speaker 6: Section six of Nuts in Family Meals a Guide for consumers.
• 29:35
  Speaker 6: This is a LibriVox recording. All LibriVox recordings are in
• 29:41
  Speaker 6: the public domain. For more information or to volunteer, please
• 29:46
  Speaker 6: visit LibriVox dot org. Nuts in Family Meals a Guide
• 29:52
  Speaker 6: for Consumers by US Department of Agriculture using nuts in
• 30:01
  Speaker 6: peanut butter muffins twelve muffins, milk, one cup egg, slightly beaten,
• 30:11
  Speaker 6: one oil or melted fat, one quarter cup flour, unsifted,
• 30:18
  Speaker 6: two cups baking powder, one tablespoon salt, one tea spoon sugar,
• 30:27
  Speaker 6: one quarter cup peanut butter, one half cup Preheat oven
• 30:33
  Speaker 6: to four hundred degrees fahrenheit hot grease muffin tins. Blend
• 30:40
  Speaker 6: milk into egg and add fat. Mix dry ingredients. Thoroughly.
• 30:47
  Speaker 6: Mix in peanut butter only until mixture is crumbly. Add
• 30:52
  Speaker 6: liquid and mix slightly, leaving batter lumpy. Half fill muffin
• 30:58
  Speaker 6: tins with batter. Bake twenty to twenty five minutes, or
• 31:03
  Speaker 6: until golden brown. Calories per muffin about two hundred and
• 31:10
  Speaker 6: ten fruit nut bread one loaf light brown, sugar packed,
• 31:18
  Speaker 6: two thirds cup shortening, one quarter cup eggs, two flour, unsifted,
• 31:27
  Speaker 6: two cups baking powder, two teaspoons baking soda, one half
• 31:35
  Speaker 6: teaspoon salt, one half teaspoon milk, one cup candied fruit chopped,
• 31:44
  Speaker 6: three quarters cup lemon rined, grated, one teaspoon brazil nuts,
• 31:51
  Speaker 6: english walnuts or pecans chopped one half cup. Preheat oven
• 31:59
  Speaker 6: to three hundred and fifty degrees fahrenheit moderate grease a
• 32:05
  Speaker 6: nine by five by three inch loaf pan, beet, sugar, shortening,
• 32:12
  Speaker 6: and eggs until creamy. Mix dry ingredients thoroughly. Stir dry
• 32:18
  Speaker 6: ingredients and milk alternately into egg mixture. Add fruit, lemon, rind,
• 32:26
  Speaker 6: and nuts to last portion of flour mixture before stirring
• 32:31
  Speaker 6: into batter. Pour into baking pan. Bake about one hour
• 32:38
  Speaker 6: or until toothpick inserted in center of loaf, comes out
• 32:42
  Speaker 6: clean cool on rack ten minutes before removing from pan.
• 32:49
  Speaker 6: Finish cooling on rack. Calories per half inch slice about
• 32:55
  Speaker 6: one hundred and seventy five variations. Coconut orange bread, omit,
• 33:03
  Speaker 6: candied root, lemon rind, and nuts. Add one cup flaked
• 33:09
  Speaker 6: coconut and one tablespoon grated orange rind. About one hundred
• 33:14
  Speaker 6: and forty five calories per half inch slice. Nut bread, omit,
• 33:21
  Speaker 6: candied fruit and lemon rind. Use one cup chopped nuts
• 33:26
  Speaker 6: and recipe and add one half teaspoon vanilla. About one
• 33:31
  Speaker 6: hundred and sixty five calories per half inch slice. End
• 33:37
  Speaker 6: of section six.
• 33:44
  Speaker 7: Section seven of Nuts and Family Meals A guide for consumers.
• 33:49
  Speaker 7: This is a LibriVox recording. All LibriVox recordings are in
• 33:53
  Speaker 7: the public domain. For more information or to volunteer, please
• 33:57
  Speaker 7: visit LibriVox dot org. By Betty B. Nuts in Family
• 34:02
  Speaker 7: Meals a Guide for consumers by US Department of Agriculture
• 34:07
  Speaker 7: using nuts in desserts. Coconut cream pudding six servings, one
• 34:13
  Speaker 7: third cup each cornstarch, three tablespoons sugar, one quarter cup salt,
• 34:19
  Speaker 7: one half teaspoon milk, two cups egg yolks, beaten, two
• 34:25
  Speaker 7: butter or margarine, two tablespoons vanilla, one teaspoon shredded or
• 34:31
  Speaker 7: flaked coconut, one half cup whipped topping if desired. Mix cornstarch, sugar,
• 34:37
  Speaker 7: and salt in heavy saucepan. Gradually blend in milk. Stir
• 34:42
  Speaker 7: over moderate heat about seven minutes, or until mixture thickens.
• 34:46
  Speaker 7: Stir a little of the hot mixture into egg yolks,
• 34:49
  Speaker 7: then stir yolks into remaining hot mixture. Cook one minute longer,
• 34:53
  Speaker 7: stirring constantly. Mix in fat, vanilla and coconut. Serve warm
• 34:58
  Speaker 7: or chilled. Add whipped topping if desired. Note for this
• 35:03
  Speaker 7: recipe use only clean eggs with no cracks and shells.
• 35:07
  Speaker 7: Calories per serving about one hundred ninety without topping. Easy
• 35:12
  Speaker 7: method combine egg yolks with milk before stirring into cornstarch mixture.
• 35:18
  Speaker 7: Pudding will not be quite as creamy. Variation Coconut cream pie.
• 35:23
  Speaker 7: Fill a baked eight inch pastry shell with pudding, add
• 35:26
  Speaker 7: whipped topping, and sprinkle with toasted coconut. Cut into six servings.
• 35:31
  Speaker 7: About three hundred eight calories per serving without topping. Toasted
• 35:37
  Speaker 7: coconut pie shell eight inch pie shell six servings coconut
• 35:42
  Speaker 7: less moist type one in one half cups butter or margarine,
• 35:46
  Speaker 7: three tablespoons. Stir coconut in a large fry pan over
• 35:51
  Speaker 7: low heat until toast it. Stir fat into toasted coconut
• 35:55
  Speaker 7: press mixture evenly into eight inch pie pan. Chill note.
• 36:00
  Speaker 7: Fill pieshell with a cooled pudding type filling, or fill
• 36:04
  Speaker 7: with ice cream and place in freezer for a few
• 36:07
  Speaker 7: minutes until set. Calories preserving a pieshell about one hundred
• 36:12
  Speaker 7: sixty variation Baked coconut pie shell. Melt fat and mix
• 36:17
  Speaker 7: with untoasted coconut press into pie pan. Bake it three
• 36:21
  Speaker 7: hundred degrees fahrenheit for thirty minutes or until browned. Pecan
• 36:26
  Speaker 7: chest pie nine inch pie eight servings brown sugar packed,
• 36:32
  Speaker 7: one cup granulated sugar, one half cup flour, one tablespoon
• 36:37
  Speaker 7: eggs two milk, one quarter cup butter or margarine melted,
• 36:43
  Speaker 7: one half cup vanilla, one teaspoon pecans chopped, three quarter
• 36:48
  Speaker 7: or one cup as desired. Pastry shell unbaked nine inch
• 36:53
  Speaker 7: preheat oven to three hundred seventy five degrees fahrenheit, moderate
• 36:57
  Speaker 7: mix sugars and flour, Beat in eggs and milk, Stir
• 37:01
  Speaker 7: in fat, vanilla and nuts. Pour mixture into pastry shell.
• 37:06
  Speaker 7: Bake forty minutes or until a knife inserted in the
• 37:08
  Speaker 7: center comes out clean, cool before serving. Calories per serving
• 37:14
  Speaker 7: about four hundred seventy five with three quarter cup nuts,
• 37:18
  Speaker 7: five hundred with one cup nuts. Variations pecan tarts Divide
• 37:24
  Speaker 7: dough for nine inch pie into twelve parts, roll into
• 37:27
  Speaker 7: thin circles, and fit into two and one half inch
• 37:30
  Speaker 7: muffin tins. Add filling. Baking time will be slightly less
• 37:34
  Speaker 7: than for pie, about three hundred and fifteen calories each
• 37:38
  Speaker 7: with three quarter cup nuts, three hundred thirty calories with
• 37:42
  Speaker 7: one cup nuts. Peanut pie or tarts use roasted peanuts
• 37:47
  Speaker 7: for the nuts. Calories will be about the same. Peanut
• 37:51
  Speaker 7: butter cookies four and one half dozen cookies shortening one
• 37:56
  Speaker 7: cup peanut butter, one cup granulated sugar, one cuts up
• 38:00
  Speaker 7: brown sugar packed, one cup eggs, two vanilla, one teaspoon flour, unsifted,
• 38:07
  Speaker 7: two and one half cups salt, one half teaspoon baking soda,
• 38:12
  Speaker 7: three quarter teaspoon baking powder, one half teaspoon. Preheat oven
• 38:17
  Speaker 7: to three hundred seventy five degrees fahrenheit moderate beat, shortening
• 38:21
  Speaker 7: in peanut butter together until creamy. Gradually add sugars, beating thoroughly.
• 38:27
  Speaker 7: Beat in eggs and vanilla. Mix remaining ingredients and stir
• 38:31
  Speaker 7: into peanut butter mixture. Shaped dough into one inch balls,
• 38:35
  Speaker 7: Place about two inches apart on an ungreased baking sheet.
• 38:39
  Speaker 7: Flatten each by pressing criss cross with a fork. Bake
• 38:42
  Speaker 7: ten to fifteen minutes until lightly browned. Remove from baking
• 38:46
  Speaker 7: sheet while warm. Calories per cookie about one hundred ten
• 38:52
  Speaker 7: Sunday nut syrup about three quarter cup, six servings butter
• 38:57
  Speaker 7: or margarine, two tablespoons pecan ones are English walnuts chopped,
• 39:02
  Speaker 7: one half cup brown sugar packed, one quarter cup water,
• 39:06
  Speaker 7: two tablespoons l like corn syrup, two tablespoons melt fat
• 39:11
  Speaker 7: in a small fry pan. Add nuts and cook over
• 39:14
  Speaker 7: low heat, stirring as needed until nuts are lightly browned.
• 39:19
  Speaker 7: Stir in remaining ingredients. Simmer two minutes. Note serve warm
• 39:24
  Speaker 7: over ice cream. Calories preserving of syrup about one hundred
• 39:28
  Speaker 7: fifty nut merangue shells six large or twelve small shells,
• 39:34
  Speaker 7: cream of tartar one quarter teaspoon egg whites, three salt,
• 39:39
  Speaker 7: one quarter teaspoon sugar, three quarter cup pecans chopped one cup.
• 39:45
  Speaker 7: Preheat ove into two hundred and fifty degrees fahrenheit very slow.
• 39:49
  Speaker 7: Add cream of tartar to egg whites and beat until foamy.
• 39:52
  Speaker 7: Add salt, and continue beating until soft peaks form. Add sugar,
• 39:57
  Speaker 7: gradually beating constantly until verry stiff peak's form. Fold in
• 40:02
  Speaker 7: chopped nuts. Drop meringue in six or twelve mounds as desired,
• 40:07
  Speaker 7: onto heavy brown paper or aluminum foil on a baking sheet.
• 40:11
  Speaker 7: Using the back of a spoon, form a hollow in
• 40:14
  Speaker 7: the center of each mound. Bake one hour, turn off heat,
• 40:17
  Speaker 7: and let merangues cool in oven one to one and
• 40:20
  Speaker 7: one half hours. Note serve filled with ice cream or
• 40:24
  Speaker 7: a cooled pudding. Calories permerangue shell large about two hundred
• 40:29
  Speaker 7: forty small about one hundred twenty. Fruit and nut sauce
• 40:34
  Speaker 7: about one in one half cups six servings sweetened frozen fruit, strawberries,
• 40:40
  Speaker 7: red raspberries, or mixed fruit thawed drained ten ounce package
• 40:46
  Speaker 7: liquid from frozen fruit plus water, one cup sugar, one
• 40:50
  Speaker 7: quarter cup cornstarch, one tablespoon raisins chopped, one tablespoon if desired,
• 40:57
  Speaker 7: lemon juice, two tablespoons, rum extract, one quarter teaspoon if desired,
• 41:03
  Speaker 7: Pecans toasted, chopped one quarter cup. Cut large pieces of
• 41:08
  Speaker 7: fruit into bite sized pieces. Stir fruit liquid gradually into sugar, cornstarch,
• 41:14
  Speaker 7: and raisins in a saucepan. Cookover medium heat, stirring constantly
• 41:19
  Speaker 7: until clear and thickened. Add lemon juice, rum extract, pecans
• 41:24
  Speaker 7: and fruit. Note serve over ice cream or warm cake.
• 41:28
  Speaker 7: Calories per serving of sauce about one hundred twenty five.
• 41:33
  Speaker 7: Variation Coconut fruit sauce, omit raisins and pecans toast one
• 41:38
  Speaker 7: quarter cup flaked coconut sprinkle over the fruit sauce about
• 41:43
  Speaker 7: one hundred five calories per serving. End of section seven.
• 41:54
  Speaker 6: Sec. Eight of Nuts in Family Meals A guide for consumers.
• 42:03
  Speaker 6: This is a LibriVox recording. A LibriVox recordings are in
• 42:08
  Speaker 6: the public domain. For more information or to volunteer, please
• 42:14
  Speaker 6: visit LibriVox dot org. Nuts and Family Meals a Guide
• 42:20
  Speaker 6: for consumers by US Department of Agriculture. Sauces that brighten
• 42:28
  Speaker 6: vegetables recipe for six servings. Chinese melt three tablespoons butter
• 42:39
  Speaker 6: or margarine. Stir in four teaspoons soy sauce, one quarter
• 42:44
  Speaker 6: teaspoon onion, salt, and one eighth teaspoon white pepper. Heat
• 42:51
  Speaker 6: Add one quarter cup slivered toasted almonds. How to serve
• 42:57
  Speaker 6: Mix with cooked, drained cabin broccoli, asparagus, or green beans.
• 43:05
  Speaker 6: Sour cream mix two thirds cup sour cream, one quarter
• 43:10
  Speaker 6: teaspoon grated onion, one half teaspoon salt, and one eighth
• 43:16
  Speaker 6: teaspoon white pepper. If desired, add one teaspoon horseradish and
• 43:22
  Speaker 6: one eighth teaspoon ground dill seed chill. Stir in one
• 43:27
  Speaker 6: third cup chopped toasted almonds or pecans. Serve over hot
• 43:34
  Speaker 6: baked potatoes, asparagus, spears, sliced cucumbers, or beet salad. Sweet
• 43:43
  Speaker 6: sour Blend two tablespoons corn starch, three tablespoons sugar, and
• 43:50
  Speaker 6: one half teaspoon salt into one tablespoon melted butter or margarine.
• 43:57
  Speaker 6: Gradually stir in one cup vetcha sgeable cooking liquid and water, cook,
• 44:03
  Speaker 6: stirring constantly until thickened and clear. Blend in three tablespoons
• 44:09
  Speaker 6: lemon juice or vinegar. Heat with vegetable. Sprinkle with one
• 44:15
  Speaker 6: third cup chopped almonds, English, walnuts, or pecans. Combine with cooked,
• 44:22
  Speaker 6: drained onions, beets, or cabbage, lemon. Blend two tablespoons flour,
• 44:31
  Speaker 6: one half teaspoon salt, and one eighth teaspoon onion salt
• 44:37
  Speaker 6: into two tablespoons melted butter or margarine. Gradually stir in
• 44:42
  Speaker 6: one cup milk, cook stirring constantly until thickened. Remove from heat.
• 44:51
  Speaker 6: Blend in two teaspoons lemon juice and a few drops
• 44:56
  Speaker 6: of yellow food coloring. Add one third cup toasted almonds,
• 45:01
  Speaker 6: cash shoes, English walnuts, or pecans. Serve over cooked drained
• 45:09
  Speaker 6: collar flour, broccoli, asparacus, or potatoes, and of section.
• 45:17
  Speaker 7: Eight Section nine of Nuts in Family Meals A Guide
• 45:26
  Speaker 7: for Consumers. This is a LibriVox recording. All LibriVox recordings
• 45:31
  Speaker 7: are in the public domain. For more information or to volunteer,
• 45:35
  Speaker 7: please visit LibriVox dot org. Read by Betty B. Nuts
• 45:40
  Speaker 7: in Family Meals a Guide for Consumers by US Department
• 45:44
  Speaker 7: of Agriculture. Other nut favorites nippy cheese nut dip about
• 45:51
  Speaker 7: one cup cream cheese softened, two packages three ounces each.
• 45:56
  Speaker 7: Mayonnaise one quarter cup onion, salt, one quarter teaspoon hickory salt,
• 46:02
  Speaker 7: one quarter teaspoon garlic, salt, few grains, nuts, pecans, toasted almonds, cashews,
• 46:09
  Speaker 7: are roasted peanuts finely chopped. One half cup blend cream
• 46:14
  Speaker 7: cheese with mayonnaise and seasonings. Stir in nuts. Note serve
• 46:18
  Speaker 7: with chips or crackers. Calories per tablespoon, about ninety with
• 46:23
  Speaker 7: pecans or cashews, ninety five with almonds or peanuts, sugar
• 46:28
  Speaker 7: and spice nuts. About four cups butter or margarine, melted,
• 46:33
  Speaker 7: one tablespoon egg white, slightly beaten, one unroasted almonds, English, walnuts,
• 46:39
  Speaker 7: and or pecans, two cups sugar, one cup salt, one
• 46:44
  Speaker 7: half teaspoon cinnamon, one and one half teaspoons nutmeg, three
• 46:49
  Speaker 7: quarter teaspoon allspice, three quarter teaspoon. Preheat oven to three
• 46:54
  Speaker 7: hundred degrees fahrenheit. Slow slowly stir melted fat into beaten
• 46:59
  Speaker 7: eggs whites, Stir in nuts, Mix sugar and spices. Spread
• 47:04
  Speaker 7: about one fourth of the sugar mixture in a ten
• 47:07
  Speaker 7: by fifteen inch shallow baking pan. Coat a few nuts
• 47:11
  Speaker 7: at a time in remaining sugar mixture, and arrange in
• 47:14
  Speaker 7: the pan sprinkle rest of sugar mixture over nuts. Bake
• 47:18
  Speaker 7: fifteen to twenty minutes, or until nuts are lightly browned.
• 47:22
  Speaker 7: Remove nuts from oven. Stir gently to separate nuts. Cool.
• 47:27
  Speaker 7: Store in tightly closed container. Calories per tablespoon about thirty five.
• 47:33
  Speaker 7: Cocktail nuts about three and one half cups butter or margarine,
• 47:38
  Speaker 7: two tablespoons salted mixed nuts with peanuts, one pound onion
• 47:43
  Speaker 7: or hickory salt, one teaspoon paprika one half teaspoon. Preheat
• 47:49
  Speaker 7: oven to three hundred degrees fahrenheit. Slow melt fat in
• 47:53
  Speaker 7: a shallow baking pan in the oven. Remove pan from
• 47:56
  Speaker 7: oven and st nuts into fat. Sprinkle with seasoned Bake
• 48:00
  Speaker 7: fifteen to twenty minutes, or until nuts are heated through
• 48:04
  Speaker 7: stirring occasionally. Cool. Store in tightly closed container. Calories per
• 48:10
  Speaker 7: tablespoon about fifty five. For extra flavor, add nuts. It
• 48:16
  Speaker 7: takes only a little imagination to make company fare of
• 48:19
  Speaker 7: plain food. Special recipes are not always needed. Many of
• 48:24
  Speaker 7: your favorite foods are more delicious when you add nuts.
• 48:27
  Speaker 7: Start with these suggestions. Serve sour cream with nuts on
• 48:31
  Speaker 7: meat or baked potatoes. For waffles, biscuits, or muffins, stir
• 48:35
  Speaker 7: nuts into blended dry ingredients before adding liquid. Mix honey
• 48:40
  Speaker 7: or crisp bits of bacon with peanut butter for a
• 48:43
  Speaker 7: sandwich filling, or use peanut butter and cheese slices for
• 48:47
  Speaker 7: a grilled sandwich filling. Add nuts to meat, poultry, or
• 48:51
  Speaker 7: seafood salads. Try slivered or sliced nuts in tossed vegetable salads.
• 48:57
  Speaker 7: Mix coconut with food coloring for garnish. Roll ice cream
• 49:01
  Speaker 7: balls in tinted or toasted coconut or chopped nuts. Freeze
• 49:05
  Speaker 7: balls separately until set. Use toasted coconut or toasted chopped
• 49:10
  Speaker 7: nuts as a quick topping for cream pie or ice
• 49:13
  Speaker 7: cream pie. Sprinkle cupcakes with nuts before baking and skip
• 49:18
  Speaker 7: the frosting first. Spread on crackers or selwery. Add finely
• 49:22
  Speaker 7: chopped roasted peanuts to cream cheese that has been blended
• 49:25
  Speaker 7: with a little milk. Perk up your neck's vegetable souflet.
• 49:29
  Speaker 7: Add finely chopped nuts along with the vegetable. End of
• 49:34
  Speaker 7: Section nine. End of nuts in family meals. A guide
• 49:39
  Speaker 7: for consumers by US Department of Agriculture.