Florida celery au gratin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Stalk Florida celery |
| 1 | can | Condensed chicken broth; (10 1/2 oz.) |
| ¼ | cup | Butter or margarine |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Ground black pepper |
| 2 | cups | Soft bread crumbs |
| 1 | cup | Shredded Swiss cheese |
Directions
Trim stem end of celery. Cut celery stalk crosswise, about 7-inches from base (save tops for soups, stews, etc.). Cut stalk lengthwise into 6 wedges. Place in a large skillet. Add chicken broth; bring to boiling point. Reduce heat; cover and simmer for 8 minutes or until celery is crisp-tender. Remove celery to a buttered 12 x 8 x 2-inch baking dish; cover to keep warm. In a medium saucepan, melt butter; remove from heat.
Stir in nutmeg and black pepper. Add bread crumbs; stir until butter and crumbs are mixed. Blend in cheese. Spoon over celery wedges. Bake, uncovered, in a preheated moderate 375 degrees oven for 12 minutes or until cheese melts and crumbs brown.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998
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