Pams Cooked Celery Amish Style Food

PAM'S COOKED CELERY-AMISH STYLE

Pam's Cooked Celery-Amish Style image

If I remember correctly, I found this recipe in the book by Beth Wiseman, Plain Perfect (Daughters of the Promise, Book 1). It said that this dish is traditionally served at Amish wedding dinners with roast turkey. I thought it sounded good (I am into anything German sweet and sour) so I made a batch. Surprised the heck out of me...

Provided by Pam Ellingson

Time 30m

Number Of Ingredients 9

Ingredients

1 1/2 qt. cubed celery (about 2 bundles)
1/2 cup water
1/2 cup brown sugar
1 1/2 tbsp. butter
1/2 tsp. salt
1/2 tsp flour
1 1/2 tsp vinegar
1/8 c brown sugar
1/4 c cream

Steps:

1. Wash and chop the celery into 1/2 inch pieces. Place celery, water, brown sugar, butter and salt into a large saucepan or Dutch oven and cook together until celery is soft, about 15 minutes on med high to high heat.
2. Mix together flour, vinegar, brown sugar and cream. pour into hot celery mixture and stir over low heat until thickened. (Do not boil)
3. Smaller batch with my tweaks: 1 1/2 c celery 3 Tbsp water 3 Tbsp br sugar 1 Tbsp butter 1/8 tsp salt 2 tsp flour ( I like a thicker sauce) 2 Tbsp cider vinegar 1 Tbsp Br sugar 1/4 c. cream

BRAISED CELERY

Braised Celery image

Provided by Alton Brown

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth

Steps:

Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.

CREAMY CELERY CASSEROLE

Creamy Celery Casserole image

Celery, hardly heard of as a baked dish, is surprisingly tasty in this side dish.

Provided by Michele O'Sullivan

Categories Side Dish Casseroles

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

4 tablespoons butter
4 cups thinly sliced celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 (4.5 ounce) can chopped mushrooms, drained
2 tablespoons chopped green bell peppers
1 (2 ounce) jar chopped pimento peppers
1 cup shredded Cheddar cheese
1 cup soft bread crumbs
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a medium saucepan over medium heat, and cook celery until tender, about 5 minutes. Move celery aside, and mix in flour and salt. Pour in milk, and mix all ingredients, stirring constantly, until thickened.
Stir mushrooms, green bell peppers and pimento peppers into mixture. Mix in cheese, and stir until melted.
In a small bowl, blend bread crumbs and butter. Transfer the celery mixture to a medium baking dish, and sprinkle with the bread crumb mixture. Bake 20 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 16.6 g, Cholesterol 40.2 mg, Fat 14.8 g, Fiber 2 g, Protein 7.5 g, SaturatedFat 9 g, Sodium 666.4 mg, Sugar 3.4 g

CREAMED CELERY

Creamed Celery image

A great way to use up that tired celery at the bottom of your crisper. This also works well mixed with 2 cups of cooked pasta and served with pork chops.

Provided by Arts Protege

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup chicken stock
3 cups celery, chopped
1 carrot, thinly sliced
1/4 teaspoon rosemary
2 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk

Steps:

Simmer vegetables and rosemary in stock until tender (10 - 15 minutes.).
In another sauce pan melt butter; blend in flour, salt and pepper.
Add milk, cook until thickened.
Stir sauce into undrained vegetables.

Nutrition Facts : Calories 93.1, Fat 5.7, SaturatedFat 3.5, Cholesterol 16.5, Sodium 225.5, Carbohydrate 7.9, Fiber 1.2, Sugar 1.6, Protein 2.7

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