| 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." <[email protected]> on Feb 4, 1998
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