| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Swiss | Celery, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | lg | Stalk Florida celery |
| 1 | cn | Condensed chicken broth; (10 1/2 oz.) |
| 1/4 | c | Butter or margarine |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Ground black pepper |
| 2 | c | Soft bread crumbs |
| 1 | c | Shredded Swiss cheese |
INSTRUCTIONS
Trim stem end of celery. Cut celery stalk crosswise, about 7-inches from base (save tops for soups, stews, etc.). Cut stalk lengthwise into 6 wedges. Place in a large skillet. Add chicken broth; bring to boiling point. Reduce heat; cover and simmer for 8 minutes or until celery is crisp-tender. Remove celery to a buttered 12 x 8 x 2-inch baking dish; cover to keep warm. In a medium saucepan, melt butter; remove from heat. Stir in nutmeg and black pepper. Add bread crumbs; stir until butter and crumbs are mixed. Blend in cheese. Spoon over celery wedges. Bake, uncovered, in a preheated moderate 375 degrees oven for 12 minutes or until cheese melts and crumbs brown. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”