Trim celery. Reserve leaves. Separate stalks, rinse,
Clean and chop celery into 1 inch pieces.
Blanch the celery for 1 minute in boiling salted water.
Drain and place in a buttered casserole with the butter and good grinding of pepper.
Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
Cover and bake at 325F for 1 hour.
Cut celery stalks into diagonal slices about 1/4-inch wide.
In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.
Put butter in saucepan, then celery.
Cook covered until celery sizzles.
Reduce heat.
Braise 4 to 5 minutes.
Add a few extra drops of water, if necessary. Cook only until crisp-tender. Season with salt.
Trim stem ends of celery; cut stalk crosswise about 6 inches from base (reserving leaves for soups, stews, etc.).
Cut lengthwise into 4 to 6 wedges and arrange in large skillet. Dissolve bouillon cube in boiling water; add to skillet along with oregano.
Bring to a boil.
Reduce heat, cover and simmer for 8 minutes or until celery is crisp-tender.
Remove celery to heated platter; scatter pimento over celery and serve.
Lovely with broiled lemon flavored chicken.
Makes 4 to 6 servings.
Heat the soup stock on medium high in a skillet large enough to hold the celery in a single layer.
Add the celery to the skillet and stir to wet.
Sprinkle the flour and salt and pepper overtop and stir a bit til the flour is no longer visible.
Reduce to a slow simmer, cover and let cook til the celery reaches the 'crunch' you like (it will get soft if that's what you want but will take longer to cook), stirring occasionally.
Place celery and onion in a saucepan with 1/2 inch boiling water and salt.
Cover and cook until celery is just tender-crisp, about 15 to 20 minutes.
Drain, if necessary.
Blend the cornstarch with the milk and add to the celery.
Add salt and pepper.
Cook, stirring, until slightly thickened.
Sprinkle with the cheese; toss lightly until the cheese begins to melt.
This is delicious as a luncheon or supper dish with crisp bacon.
Serves 4.
About 20 minutes before serving in a 10-inch skillet over high heat in boiling water, heat celery and next 3 ingredients to boiling.
Reduce heat to medium; cover and cook 8 to 10 minutes until celery is tender-crisp.
Drain celery.
Return to skillet. Stir in butter until melted.
Makes 4 servings.
Cut
celery
hearts
and
carrots in matchstick pieces. Melt butter in a large, heavy skillet or saucepan.
Add celery and carrots.
Stir
to\tcombine
and
coat
with
butter.
Add chicken broth,
salt
and
pepper.\tCover and cook over medium heat about 20 to 25 minutes or until vegetables can be pierced with a\tfork. Carefully
turn
celery hearts and carrots once during cooking. Remove
vegetables to a warm serving platter. Sprinkle with parsley.
Serves 2.
De-string celery and cut into 2 inch lengths. Place in a single layer o na large skillet.
Add tomatoes with juice (breaking up large pieces), garlic and cumin. Bring to a boil over high heat. Reduce to low and simmer, covered for 10 minutes.
Combine corn, bell pepper, onion and jalapeno in small bowl. Sprinkle evenly over celery mixture. Simmer, covered 10 to 12 minutes until celery is tender, stirring once.
Serve in shallow bowls, sprinkle with cilantro before serving!
In a covered skillet over medium heat, saute onions and garlic in melted butter until soft, about 5 minutes.
Add remaining ingredients and heat almost to a boil. Cover, reduce heat to low and simmer for 15-20 minutes, until celery is soft. Stir occasionally.
Uncover and heat to a fast boil. Stirring frequently, cook until remaining liquid is reduced to a thick syrup, about 5-10 minutes. Serve immediately.
Arrange the celery in a single layer on the bottom of a large skillet. Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery.
Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.
Clean celery, cut into one-inch pieces and place in a casserole dish.
Finely chop bacon and onion and sprinkle over celery along with chopped parsley.
Pour on stock. Dot with knobs of butter. Cover dish and bake in a moderate oven for 30-45 minutes.
ased saucepan and fry the celery for 2-3 minutes, stirring
Combine ingredients; simmer for 15 minutes or until celery is tender.
Put the celery, parsley, onion and bouillon in a casserole; toss lightly.
Sprinkle with the salt, pepper and bacon.
Bake, covered, at 375\u00b0 for 30 minutes.
Take out and sprinkle with the bread crumbs.
Bake, uncovered, for about 10 more minutes.
The bread crumbs will be brown.
place aubergines in a colander, sprinkle with saltg and set aside for 30 minute.
rinse and drain.
cook celery, onions carrots and bay leaf in a casserole dish for 20 minute.
add aubergines and mix well.
cook for 5 minute.
stir in wine, stock, and sage.
bring to the boil, reduce heat and cover.
simmer for 45 min or until veg is tender.
(if you are chilling do so now) if not.
to serve, mix the walnuts, breadcrumbs, stilton cheese and parsley, sprinkle the topping over the hot vergetables and grill until browned.
Braised Short Ribs:
Preheat the
For Best results for this recipe purchase a permarinated and seasoned
hese Baked Latkes by Chia Recipe #48494 with scallion-flavored sour