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.
Heat olive oil and garlic; do not brown!
Add sausage, remove when cooked.
To pan juices, add onion, celery and carrots.
Saute until softened (not mushy).
Put aside with sausage.
Saute cubed zucchini (first wash with vegetable brush, but do not skin). Zucchini should be crisp.
Add ingredients from bowl.
Add
cream, wine or vermouth (to taste, about 3 tablespoons), tomato paste (about 1 tablespoon) and spices.
Simmer 15 minutes.
Add cooked pasta and cheese to taste.
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Cook celery and carrots in broth for 25 minutes before adding rest of ingredients.
Cook and stir chicken in hot oil in saucepan until browned.
Add broth, water, vegetables and seasonings. Bring to boil.
Reduce heat to low; cover and simmer 5 minutes. Stir in rice and parsley; cover.
Remove from heat.
Let stand 5 minutes.
Serves 8.
Cook chicken with celery and carrots in a big pot.
Remove celery and carrots.
Remove chicken from broth.
Add soup; season to taste.
Take meat off bone, put back in broth.
Tear tortillas into small pieces, add to broth at a full boil.
Cook for 15 minutes, without stirring, at a steady simmer.
Serve with vegetables.
Mix first 7 ingredients together and mold into a loaf in baking dish or pan.
Place celery and carrots along sides and at ends of meat loaf.\tSalt vegetables and add water; cover with foil.
Bake at 350\u00b0 for about 2 hours or until done.
Put contents of gravy mix into large pot.
Add water.
Mix well.
Add onion soup mix.
Put roast in pot; add bay leaves. Cover and cook at 350\u00b0 for 3 to 4 hours.
Potatoes, celery and carrots should be added last 1 1/2 hours.
Shred leftover roast while it is still warm; add barbecue sauce and serve on buns for another meal.
Cook chopped onion, celery and carrots in olive oil until tender.
Add oregano, pepper and garlic (crushed) and cook for 1 minute more. Add Grape-Nuts, tomatoes and tomato sauce. Bring to a boil; reduce heat to simmer for 10 to 15 minutes. Pour over cooked spaghetti.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
Saute in large pot the bacon and minced onion. Then add potatoes, 1 cup water, celery and carrots. Cook until tender. Just before serving, add 2 cups milk, salt, pepper and creamed corn. Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings.
Cook the potatoes, onions, celery and carrots until tender. Heat the cream cheese, cream of chicken soup and margarine in the microwave. Beat until smooth. Put all ingredients in a crock-pot. Add 2 cups milk and salt and pepper to taste.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Spray roaster with Pam.
Fill with potatoes and carrots.
Mix couple of sticks of melted butter with as much onion and pepper as you like. (I use couple tablespoons of onion and 1 cup of green peppers.)
Mix with butter and pour over carrots and potatoes. Bake 2 hours at 350\u00b0.
Don't peek.
r steam frozen peas and carrots.
4.\tDice and saute onion with
Layer 1 can of peas and carrots, half of the ground beef, half of the onion, peppers and soup in a casserole dish.
Repeat layers.
Bake at 350\u00b0 for 25 to 30 minutes.
While hot, sprinkle grated Cheddar cheese on top.
sautee onions in oil until they soften, and then mix in the spices.
Add tomatoes, then chicken, then the frozen peas and carrots.
put them in the oven on medium heat for 1 1/2 - 2 hours.
n, place turkey wings, onions, celery and carrots.
Roast for 1 hour
Discard paper towels, crumble tofu and set aside.
Preheat