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Celery, milan style

Celery, Milan Style

6 large stalks celery
3/4 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese
Minced parsley

Cut celery into 2-inch pieces. Heat celery, water and bouillon to boiling; reduce heat. Cover and cook until celery is crisp-tender, about 15 minutes; drain. Dot with butter; cover and let stand until margarine is melted. Sprinkle with grated cheese and parsley.

Yields 4 to 6 servings.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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