Forbidden Celery Recipes

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FORBIDDEN CELERY



Forbidden Celery image

This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes, required that she keep the recipe a secret and forbid that it be shared. Since the chef is (by now) long passed, I feel comfortable sharing the recipe. I normally make double batches, it will not last. I tried it with fat-free cream cheese and my husband rejected it. Personally, I thought it worked just fine.

Provided by gourmetmomma

Categories     Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
1 beef bouillon cube
1 tablespoon water
2 tablespoons onions
1 bunch celery

Steps:

  • Soften the cream cheese to room temperature. Dissolve the bouillon cube in very hot water. Mince the onion very very finely (mush it up). Clean the celery.
  • Combine cream cheese and bouillon water. Use your mixer and whip it until fluffy and soft.
  • Spread onto celery sticks (or put the dip in the middle of a bowl and place celery sticks around it).
  • The dip can be made in advance (up to 2 days). I generally "garnish" with a sprinkle of celery powder to give interest to the plate.

Nutrition Facts : Calories 73, Fat 6.7, SaturatedFat 4.2, Cholesterol 20.8, Sodium 139, Carbohydrate 1.9, Fiber 0.7, Sugar 0.9, Protein 1.8

SCALLOPED CELERY



Scalloped Celery image

A lot of celery is grown in this area, and this recipe is one of my favorites that features our "star crop". It's a very colorful dish and is perfect for get-togethers.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

4 cups thinly sliced celery
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons finely chopped green pepper
2 tablespoons diced pimientos
1 cup shredded sharp cheddar cheese
1 cup soft bread crumbs

Steps:

  • In a large skillet, saute celery in 4 tablespoons butter until tender, about 5 minutes. Remove celery with a slotted spoon and set aside., Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add mushrooms, green pepper, pimientos and cheese. Stir until cheese is melted. Return celery to pan; stir to coat. , Pour into a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the celery mixture. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 246 calories, Fat 18g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 626mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

FORBIDDEN RICE WITH CRANBERRIES, CARROTS, AND GINGER



Forbidden Rice with Cranberries, Carrots, and Ginger image

Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons finely minced ginger
1 cup diced fresh oyster or shiitake mushroom caps
3 medium carrots, cut into 1/4-inch dice
1/2 cup minced onion
2 celery stalks, cut into 1/4-inch dice
Salt and black pepper, to taste
3 cups cooked Forbidden Rice, cooked according to package instructions
1 cup fresh orange juice
1 cup dried cranberries

Steps:

  • Preheat the oven to 325 degrees. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger; cook until fragrant, about 30 seconds. Add mushrooms and saute for 1 minute.
  • Add the carrots, onion, celery; season with salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the rice, orange juice, and cranberries. Toss to mix well.
  • Pour the rice mixture into a 9-by-13-inch baking dish. Cover loosely with foil; bake until heated through and liquid has evaporated, about 30 minutes.

Nutrition Facts : Calories 388 g, Fat 8 g, Protein 8 g

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