Crunchy celery skillet
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | mediums | Stalk celery |
| 1 | can | Water chestnuts; (8 oz.) |
| 1 | teaspoon | Instant chicken bouillon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Celery salt |
| 1 | teaspoon | Vegetable oil |
| 1 | Jar sliced pimiento; (2 oz.) | |
Directions
Cut celery into ¼-inch diagonal slices. Drain and slice water chestnuts.
Cook and stir celery, water chestnuts, instant bouillon, salt and celery salt in oil over medium heat, turning vegetables constantly with pancake turner, until celery is crisp-tender, about 10 minutes. Stir in pimientos and heat through. Make 5 servings.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998
Related recipes
- Baked celery
- Celery croutes
- Celery crunch
- Celery root salad
- Celery salad
- Celery sautĀ
- Celery slaw
- Celery sticks
- Celery, potato and chicken skillet stew
- Chinese celery
- Cooked celery salad
- Cooking celery
- Crunchy celery slaw
- Roasted celery
- Saute'd celery
- Sauteed celery
- Scalloped celery
- Stir-fried celery
- Sweet & sour celery
- Sweet and sour celery