| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Celery, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Stalk celery; (bunch) | |
| 1 | tb | Butter or margarine |
| 1/2 | c | Finely chopped onion |
| 1 1/2 | ts | Curry powder |
| 3 | c | Chicken broth |
| 3/4 | ts | Salt |
| 1 | pn | Ground white pepper |
| 1/2 | c | Diced pared apple |
| 1/4 | c | Flour |
| 3/4 | c | Water |
| 1/4 | c | Milk |
| 1 | c | Diced cooked chicken |
INSTRUCTIONS
Trim stem end from celery. Remove leaves, tie with a string into a bundle; set aside. Separate stalks into ribs; thinly slice enough to make 3 cups. In large saucepan melt butter. Add onion and curry powder. Cook, stir until onion is transparent. Add chicken broth, salt, white pepper and re- served celery leaves. Bring to a boil. Reduce heat; simmer covered, for 15 minutes. Add reserved celery slices. Simmer until barely crisp tender, about 10 minutes. Remove celery leaves. Add apple; simmer for 1 minute. Mix flour mixture and water; blend into saucepan along with milk. Cook, stir until slightly thickened, about 3 minutes. Stir in chicken, heat until hot. Posted to recipelu-digest by "Diane Geary." <[email protected]> on Feb 4, 1998
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”