Preheat oven to 400 degrees. With a sharp knife, make an X-shaped cut on the flat side of each shell. Arrange chestnuts in a roasting pan. Sprinkle with oil; toss lightly. Roast, uncovered, for 10 to 15 minutes. Cool just until easy to handle, then remove shells and inner brown skins. Use chestnuts in recipes or to eat out of hand. Yield: 4 servings. Variation: For hearth-roasted chestnuts, do not make X-cuts on chestnuts and do not use oil. Lay chestnuts at edge of fire near glowing coals (you dont need a pan). Roast about 10 minutes, turning frequently, until nuts pop. Shell and eat. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 From the "Doubleday Cookbook" Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net