| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Celery, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Diced celery |
| 1/2 |
c |
Water chestnuts; sliced |
| 5 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Chicken broth |
| 3/4 |
c |
Half and half |
| 1/2 |
c |
Mushrooms |
| 1/2 |
c |
Shredded sharp Cheddar cheese |
| 1/2 |
c |
Bread crumbs |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Parboil celery in salted water for 5 minutes, drain well. Combine celery
and water chestnuts in 1 1/2 quart casserole. Melt 3 tablespoons butter in
saucepan; stir in flour to make a smooth paste. Stir in broth and half &
half slowly; simmer over low heat until thick. Add salt and pepper. Stir
mushrooms into sauce; pour over celery. Sprinkle with cheese. Melt
remaining butter; stir in bread crumbs. Sprinkle over cheese. Bake at 350
degrees for 30 minutes or until bubbly. Serves 6.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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