---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHESTNUT ROAST
  Categories: Vegetarian, Vegetables, Main dish
       Yield: 6 servings
  
       2 tb Butter (or margarine or oil)
       1 lg Onion; peeled and chopped
       2    Celery stalks
            - finely chopped
       2 lb Chestnuts; peeled & cooked
            -=OR=-
       3 cn -Whole chestnuts (15 oz ea.)
            -soaked and cooked
       2 tb Chopped parsley
       2 tb Lemon juice
       1    Garlic clove; crushed
            Fresh breadcrumbs (Optional)
            -(should be whole wheat)
            Salt
            Freshly ground black pepper
     1/4 c  Oil
 
 ------------------------FOR COATING------------------------
            Dried breadcrumbs
  
   Melt the butter (or substitute) and saute the onion
   and celery over moderate heat for 10 minutes until
   soft but not brown.  Transfer to a large bowl.  Drain
   the chestnuts and add to the bowl.  Mix these
   ingredients together well.
   
   Mash the chestnuts, onion and celery, then mix into
   the bowl the chopped parsley, lemon juice and garlic.
   
   The mixture should be soft but firm enough to form
   into a roll, so add a few whole-wheat breadcrumbs, if
   necessary, especially if you're using canned
   chestnuts.  Season the mixture with salt and pepper to
   taste.
   
   Preheat the oven to 400 F.  Pour a little of the oil
   into a roasting pan and put into the oven to heat.
   
   Form the chestnut mixture into a roll about 8 inches
   long, pressing it together carefully, then coat it
   well with the dried breadcrumbs. Put the chestnut roll
   into the roasting pan and carefully turn it so that it
   is coated with hot oil.
   
   Bake for 45 minutes, until it is crisp on the outside,
   spooning a little more of the oil over the roll from
   time to time during the cooking. Serve the Chestnut
   Roast cut into slices.
   
   Source: The Complete Vegetarian Cuisine - by Rose
   Elliot ISBN: 0-394-57123-1 Typed for you by Karen
   Mintzias
  
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