| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Celery, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch celery |
| 2 |
|
Envelopes chicken flavored bouillon |
| 3 |
tb |
Butter or margarine |
| 1/8 |
ts |
Freshly ground black pepper |
| 1/2 |
c |
Thin strips cooked ham; about 4 oz. |
INSTRUCTIONS
Trim root end of celery; remove and discard tops and leaves; cut bunch into
1-inch pieces to measure about 6 cups. In 3 quart saucepan over high heat,
bring bouillon and 1-inch water to boil. Add celery; return to boil. Reduce
heat to medium; cook, covered 10 to 15 minutes until celery is fork tender.
Drain; reserve liquid. Place celery in serving bowl; keep warm. In small
saucepan over low heat, melt butter; stir in 1/4 cup reserved celery
cooking liquid and pepper. To serve: Spoon butter mixture over celery, top
with ham strips. Makes 6 to 8 servings.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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