Celery Supreme Recipes

Steps:

• Preheat oven to 375° F. Grease a shallow 1 1/2 -quart casserole. In a medium saucepan over medium heat bring water to a boil. Add celery cover and simmer for 7 to 10 minutes or until crisp-tender. Drain.Add drained water chestnuts and mushrooms. Stir in almonds set aside.In a large saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon and half-and-half. Stirring over medium heat, bring to a boil and boil until thickened. Add salt and pepper to taste. Stir in celery mixture. Pour into casserole.In a small bowl combine bread crumbs and cheese. Sprinkle over top of celery mixture. Bake for 20 minutes or until hot and bubbly.

Steps:

• Combine all ingredients reserving 1 cup of the shredded cheese. Pour into baking dish sprayed with non-stick spray. Top with reserved cheese. Bake at 350 degrees for about 45 minutes or until top is golden brown.

Steps:

• Add celery pieces to 1 cup boiling salted water simmer for 10 minutes and drain. Combine drained celery with remaining ingredients except cheese. Turn into baking dish sprinkle with grated cheese. Bake in a preheated 350° F oven for 25 to 30 minutes or until bubbly and cheese is melted.Note: Be careful to cook celery until just barely tender-it should be slightly crisp in the finished dish.

Steps:

• Place cut potatoes into greased 1-1/2 quart casserole dish.
• Add salt and pepper, margarine (I slice and lay evenly around dish), soup and water (I mix the condensed soup and water and then pour on top).
• Stir lightly.
• Bake covered in a 350 degree oven for 1-1/2 hours.