Nuts in Family Meals: A Guide for Consumers
UNITED STATES DEPARTMENT OF AGRICULTURE
HOME AND GARDEN BULLETIN NUMBER 176
PREPARED BY SCIENCE AND EDUCATION ADMINISTRATION
Prepared by Consumer and Food Economics Institute Science and Education Administration
On January 24, 1978, four USDA Agencies—Agricultural Research Service (ARS), Cooperative State Research Service (CSRS), Extension Service (ES), and the National Agricultural Library (NAL)—merged to become a new organization, the Science and Education Administration (SEA), U.S. Department of Agriculture.
This publication was prepared by the Science and Education Administration’s Federal Research staff, which was formerly the Agricultural Research Service.
Issued May 1970
Slightly revised September 1971
Approved for reprinting September 1978
Washington, D.C.
For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402
Stock No. 001-000-01461-7
United States. Agricultural Research Service. Consumer and Food Economics Research Division
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CONTENTS
BUYING NUTS
Kinds Available
How Nuts Are Marketed
Cost
CALORIES IN COMMONLY USED NUTS
Form To Buy
Signs of Quality
Amount To Buy
STORING NUTS
PREPARING NUTS FOR USE
Shelling Nuts
Removing Skins
Roasting or Toasting Nuts
Cutting Nuts
Using Nuts ... in Main Dishes
Chestnut stroganoff
Nut stuffing
Mediterranean chicken
Golden cheese salad
Stuffed date salad
Cream of cashew soup
Peanut butter muffins
Fruit nut bread
Coconut cream pudding
Toasted coconut pie shell
Pecan chess pie
Peanut butter cookies
Sundae nut sirup
Nut meringue shells
Fruit and nut sauce
SAUCES THAT BRIGHTEN VEGETABLES
Nippy cheese-nut dip
Sugar-and-spice nuts
Cocktail nuts
For Extra Flavor, Add Nuts
INDEX TO RECIPES
Transcriber’s Notes