| 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
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