| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La times, Latimes1 |
20 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Finely chopped celery |
|
|
(use some leaves too) |
| 1/2 |
c |
Finely chopped onion |
| 1/4 |
c |
Finely chopped parsley |
| 4 |
c |
Dry bread crumbs |
| 1/3 |
c |
Chicken broth or water |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Melt butter in skillet. Stir in celery and onion and cook over low
heat 3 or 4 minutes, stirring often. Put celery and onion in bowl and
add parsley, bread crumbs and broth. Toss to mix lightly with fork.
Add salt and pepper to taste. This stuffing freezes well. Yields
about 5 cups.
Each 1/4-cup serving: 102 calories; 204 mg sodium; 7 mg cholesterol; 3
grams fat; 15 grams carbohydrates; 3 grams protein; 0.14 gram fiber
Comments: If you want to bake pork chops with Celery Stuffing, spread
the stuffing into an 8-inch-square baking pan or dish. Salt and
pepper the pork chops on each side, then brown the pork chops in a
skillet with a little oil. When the chops are nicely browned, place
them on top of the stuffing, cover the pan with foil and bake about
30 minutes at 350 degrees. (Check the chops after 20 minutes just in
case they are done to your liking.)
Recipe Source: Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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