Do not use metal bowls or spoons for any portion of recipe.
For Creamed Celery:
Wash the stalks of celery and cut them into pieces.
Place the celery in a saucepan, cover with boiling water and boil until tender (about 1/2 hour), by which time the water should be reduced to about 1/2 cup.
Make a sauce with the celery water, milk and flour.
Add the cooked celery and season with salt and pepper.
Boil celery in water to cover in saucepan until tender; drain. Blend flour into melted butter in skillet.
Add milk slowly. Simmer until thick and smooth, stirring constantly.
Add salt and celery; mix well.
Spoon into greased 1 1/2-quart casserole.
Top with pecans; cover with buttered crumbs.
Bake at 400\u00b0 for 15 minutes.
Cut celery to 1 inch pieces.
Cook celery in lightly salted water until tender; drain.
Add water chestnuts, soup and pimento.
Top with bread crumbs, almonds and melted butter.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 6 to 8.
Cook together the celery, salt, sugar and vinegar until the celery is tender, not using more water than necessary.
Add a sauce made with the flour and a little milk.
Bring everything to a boil, then stir in the salad dressing or mayonnaise.
lmonds and 3 cups diced celery.
Cover; saute for 15
t casserole dish.
Boil celery in salted water for about
Preheat oven to 400\u00b0.
Grease 1 1/2-quart casserole.
Boil celery until tender in enough water to cover; drain.
Melt butter; stir in flour and add milk slowly to make cream sauce, stirring until thick and smooth.
Add salt and well-drained celery.
Spoon into prepared casserole, top with pecans and cover with bread crumbs.
Bake at 400\u00b0 for 15 minutes.
Cut celery in 1/2-inch diagonal pieces.
Cover with water and boil until tender, about 15 minutes; drain.
Melt butter in saucepan; stir in flour and gradually add milk, stirring until it comes to a boil and thickens.
Stir in salt and celery.
Spoon into greased 1 1/2-quart casserole.
Top with pecans and buttered crumbs.
Bake at 400\u00b0 for 15 minutes.
Wash and cut celery in about 1-inch lengths.
Chop onion fine. Cook celery and onions in salt water until tender.
Drain.
Cook celery for 5 minutes in boiling salted water.
Drain. Combine next 6 ingredients and add celery.
Pour in a 1 1/2-quart casserole.
Sprinkle almonds on top.
Bake at 350\u00b0 for 1/2 hour.
Boil celery in a small amount of water until tender, then drain. Melt butter in a saucepan. Stir in flour, milk and salt. Cook, stirring constantly, until mixture thickens. Add well drained celery. Spoon into a slightly greased 6-cup casserole dish. Top with pecan halves and cover with buttered bread crumbs. Bake at 400\u00b0 for 15 minutes. Serves 6.
Saute celery and onions in margarine in a large skillet for 10 minutes or until tender.
Sprinkle flour over vegetables; blend in, then add chicken broth.
Cook, stirring constantly until sauce thickens and bubbles (3 minutes).
Stir in pepper, Worcestershire sauce and cream and heat slowly, stirring just until hot.
Spoon into bowl; sprinkle with almonds.
Serves six.
Bring chicken broth to a boil in a large skillet over medium heat.
Add celery; saute 5 minutes or until tender.
Add cream cheese stirring until cheese melts.
Add milk and blue cheese, stirring until well blended.
Sprinkle with slivered almonds.
Serve immediately.
Serves 4.
Points-1.
ool.
Combine macaroni with celery, carrots, onions and eggs.
HILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
ess up anything. When the Amish make it, they have every
*** Things I do with this recipe -- ****.
These do not really
f sweet sourdough starter for AMISH BREAD as well as sourdough