Celery Chesapeake Food

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CELERY CHESAPEAKE



Celery Chesapeake image

Celery stuffed with a cream cheese and dried beef mixture. This is a very simple dip, and you get the pleasure of watching your guests go to town on it! They'll love it!

Provided by Fred Koester

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h10m

Yield 8

Number Of Ingredients 6

8 ounces dried beef, chopped
1 (8 ounce) package cream cheese, softened
3 tablespoons prepared horseradish
¼ teaspoon ground black pepper
1 teaspoon lemon juice
1 bunch celery

Steps:

  • In a small mixing bowl, combine beef and cream cheese; mix well. Add horseradish, black pepper and lemon juice, mix until well blended. Cover, and refrigerate for 1 hour.
  • Remove leaves and ends from celery, and cut remaining stalks in half. Spread cream cheese mixture into the celery stalks.

Nutrition Facts : Calories 155 calories, Carbohydrate 4.3 g, Cholesterol 53.2 mg, Fat 10.5 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 6.5 g, Sodium 946 mg, Sugar 2.4 g

BRAISED CELERY



Braised Celery image

Make and share this Braised Celery recipe from Food.com.

Provided by Doreen Randal

Categories     Vegetable

Time 1h5m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 6

1 celery & leaves
1 teaspoon chicken stock powder
1 ounce butter
1 cup boiling water
to taste ground black pepper
salt (if required)

Steps:

  • Clean and chop celery into 1 inch pieces.
  • Blanch the celery for 1 minute in boiling salted water.
  • Drain and place in a buttered casserole with the butter and good grinding of pepper.
  • Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
  • Cover and bake at 325F for 1 hour.

CELERY POLPETTE



Celery Polpette image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 16 polpette

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons chopped fresh parsley
3 teaspoons minced garlic (about 3 cloves)
Freshly ground pepper
2 large eggs, lightly beaten
3/4 cup breadcrumbs
1/2 cup finely grated parmesan cheese (about 2 ounces)
1 tablespoon tomato paste
Pinch of red pepper flakes
Kosher salt
1 large bunch celery

Steps:

  • Bring a large pot of salted water to a boil. Cut the celery stalks into 2-inch pieces (reserve the leaves). Boil the celery until tender, about 10 minutes. Drain and rinse with cold water, then spin in a salad spinner and pat dry. Pulse the celery in a food processor until chopped. Squeeze handfuls of the puree in a kitchen towel to remove excess water.
  • Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper. Cook, stirring, until soft, about 8 minutes. Transfer to a bowl and let cool. Reserve the skillet.
  • Mix the eggs, breadcrumbs and parmesan into the celery mixture. Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.
  • Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat. Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off half of the oil from the skillet. Add the tomato paste, the remaining 1 teaspoon minced garlic and the red pepper flakes; cook over medium heat until the garlic starts to brown, about 1 minute. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through. Add the reserved celery leaves and the remaining 2 tablespoons parsley.

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