Far East Celery Moms Recipes

Steps:

• Cook 1 cup farro as the label directs. Drain well and transfer to a large bowl to cool. Toss with 2 chopped pears, 2 thinly sliced celery stalks, 1/2 cup each parsley and shredded parmesan and 3 tablespoons each olive oil and cider vinegar. Season with salt and pepper.

Steps:

• Bring a small amount of salted water to a boil.
• Add your sliced celery.(I cut it on the bias)Cook for no more than 8 minutes. You want it to stay crunchy.
• Drain and combine with the pimentos, soup, and water chestnuts.
• Place in a sprayed 9x9 casserole.
• Combine the breadcrumbs, almonds and melted butter and sprinkle over the top.
• Bake at 350F 20 minute until it bubbles.
• PS: If you can buy PANKO(Asian Breadcrumbs), use those instead of the soft breadcrumbs.
• The recipe is very old, and Pankowas not available.

Steps:

• Boil celery in small amount of water 8 minutes. Drain and mix in water chestnuts. Add soup, mix well. Put into a casserole, top with bread crumbs and butter. Add almonds. Bake at 350 degrees 35 minutes.

Steps:

• Cook celery in water for 5 minutes or until crisp-tender; drain. Add the water chestnuts, pimientos, almonds and soup. Pour into greased 1-1/2-qt. baking dish. Combine topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 25 minutes or until crumbs are golden brown.

Steps:

• Place brisket in a 5-qt. slow cooker. In a large bowl, combine the tomatoes, onion, vinegar, Worcestershire sauce, garlic, brown sugar, celery seed, pepper, salt, cumin and liquid smoke. Pour over beef. Cover and cook on low until meat is tender, 8-10 hours., Remove meat to a serving platter; keep warm. In a large saucepan, combine cornstarch and water until smooth. Gradually stir in 4 cups cooking liquid. Bring to a boil; cook and stir until thickened, 2 minutes. Slice brisket across the grain; serve with gravy., Freeze option: Place individual portions of sliced brisket in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Cook celery in 2 cups of salted water until tender, drain. Add water chestnuts and soup; mix well. Pour into well-greased casserole. Top with buttered bread crumbs. Bake at 350 degrees for 30 minutes. Makes 4 servings.