Creamedceleryfrom1928 Recipes

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CREAMED CELERY, FROM 1928



Creamed Celery, from 1928 image

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Provided by Annacia

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh celery
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt and pepper
1/2 cup grated cheese
4 tablespoons breadcrumbs
1 teaspoon butter

Steps:

  • Cut celery to 1 inch pieces.
  • Cover with water and cook till tender but not soft.
  • Drain, saving the celery liquid.
  • Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
  • Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
  • Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
  • Sprinkle the cheese over the top.
  • Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
  • Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.

CREAMED CORN



Creamed Corn image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 ears corn
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly cracked black pepper, or more as needed
1/4 cup chive-onion cream cheese
1 tablespoon chopped fresh chives

Steps:

  • Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
  • Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.

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

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

CREAMED CELERY



Creamed Celery image

Number Of Ingredients 8

4 cups celery , sliced
1/2 teaspoon salt
1 tablespoon vinegar
1/2 cup sugar
1/4 cup water
1 tablespoon all-purpose flour
1/4 to 1/2 cup milk
2 tablespoons mayonnaise-type salad dressing

Steps:

  • In a large skillet, cook celery, salt, vinegar, sugar and water together over medium heat until celery is tender. In a medium saucepan, combine flour and milk bring to a boil and remove from heat. Stir in salad dressing. In a medium serving bowl, combine flour mixture with celery mixture. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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