1 lb of of chestnuts, shelled.
2 tablespoons of butter.
1 lb of mushrooms, quartered.
2 tablespoons of flour.
1 1/2 cups of light cream.
1/2 teaspoon of salt.
Pinch of black pepper.
1 tablespoon of chopped parsley.

Preparation method:

Prick the shells and place the chestnuts in cold water; boil for about 15 minutes.

Drain the chestnuts and peel off their shells. Skin and quarter the nuts.

In a skillet, heat the butter and cook the mushrooms until lightly browned.

Blend in the flour, then gradually add the light cream, salt and pepper.

Add the chestnuts, then heat thoroughly and garnish with the chopped parsley.

Serve as a side dish to hot baked potatoes.

Source: Chestnut Recipes.

6 slices of white bread.
1/2 teaspoon of garlic powder.
1 tablespoon of Italian seasoning.
Vegetable cooking spray.

Preparation:

Preheat your oven to 300F.

Cut the bread into ½-inch cubes.

Place in a large bowl and sprinkle on the garlic powder and Italian seasoning.

Gently toss using a large spoon.

Spray with a 2 second burst of vegetable oil cooking spray, toss, then spray again.

Place the cubes in a single layer on a cookie sheet.

Bake for 20 minutes, turning frequently, until the cubes are dry.

Store in a sealed container.

Source: Crouton Recipes.

¾ cup of mayonnaise.
3 tablespoons of sugar.
1 ½ tablespoons of white wine vinegar.
1/3 cup of oil.
1/8 teaspoons of dry mustard.
1/8 teaspoons of celery salt.
1/8 teaspoons of garlic powder.
1/8 teaspoons of onion powder.
Dash of black pepper.
1 tablespoon of lemon juice.
½ cup of half-and-half.
¼ teaspoon of salt.
1 large cabbage head, very finely shredded.

Method:

Blend the mayonnaise, sugar, white wine vinegar and oil.

Add the dry mustard, celery salt, garlic powder, onion powder, black pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour over the cabbage in a large bowl and toss until the cabbage is thoroughly coated.

Source: Coleslaw Recipes.