Celery is a versatile veggie perfect for crunchy snacks or tasty appetizers. As an ingredient, it is as essential as onions and green peppers in many dishes. Pictured are Mary Badinghaus’ “Cranberry-Pecan Celery Spread” and Susan J. Roark’s “Celery-Carrot Soup.”
Celery recipes by Emily Schilling/Photo by Richard G. Biever
Cranberry-Pecan Celery Spread
1 pkg. (8 oz.) cream cheese, softened
1⁄4 cup butterscotch ice cream topping
1⁄2 cup dried cranberries, chopped
1⁄2 cup chopped pecans
3-inch pieces celery
In a small bowl, beat cream cheese and topping until smooth. Fold in cranberries and pecans. Cover and refrigerate at least 30 minutes. Serve as a filling for the celery.
Mary Badinghaus, Lawrenceburg, Ind.
Celery-Carrot Soup
1 lb. ground beef
1⁄2 cup chopped celery
1⁄2 cup chopped green pepper
2 cups grated carrots
1 quart tomato juice
1 can (103⁄4 oz.) cream of celery soup
Grated Swiss cheese (garnish)
Brown ground beef in a saucepan. Drain. Add celery and green pepper to saucepan. Add carrots and tomato juice. Season to taste. Cook until all vegetables are done. At last minute add cream of celery soup. Serve with Swiss cheese.
Susan J. Roark, Bicknell, Ind.
Slow Cooked Irish Stew
1⁄4 cup vegetable oil
1 cup flour
1 t. salt
1 t. pepper
4 lb. boneless beef, cut in chunks
2 bay leaves
1 t. thyme
2 cans (12 oz.) dark stout beer
8 celery ribs, cut in large pieces
1 lb. cleaned and sliced mushrooms
5 carrots, peeled and cut in chunks
1 lb. small red or Yukon potatoes, halved
Heat oil in Dutch oven or larger pan. Combine in bowl: flour, salt and pepper. Dust beef with flour mixture. Brown in hot oil. Do not overcrowd. Brown on all sides. Put all meat back in pot. Add bay leaves and thyme to meat. Pour beer over meat, stir to mix. Transfer to large slow cooker and add celery, onions, mushrooms, carrots and potatoes. Cover and let slow cook overnight. This can be prepared in the oven or cooked on stove for 2 hours instead of slow cooking.
Shirley Coriell, Sellersburg, Ind.
Warm Olive Bruschetta
24 slices French bread, cut 1⁄4-inch thick
3 T. olive oil
1⁄2 cup chopped celery
1⁄2 cup chopped pimento-stuffed green olives
1⁄2 cup chopped pitted ripe olives
2 cloves garlic, minced
1 T. Italian salad dressing
3⁄4 cup chive and onion cream cheese spread
Preheat oven to 375 F. Place bread slices on large baking sheet or stone. Lightly brush tops of bread slices with olive oil using pastry brush. Bake 10-12 minutes or until lightly browned and crisp. Remove bread from oven and set aside. Place chopped celery and olives in small bowl. Add minced garlic and salad dressing; mix well. Spread cream cheese evenly over toast slices. Top each with olive mixture. Return to oven. Bake 6-8 minutes or until warm.
*Note: Olive mixture can be made one day in advance.
Julie Marshall, Dunkirk, Ind.
Celery Salad
1 large can (20 oz.) crushed pineapple
1 box (3 oz.) lemon gelatin
1 pkg. (8 oz.) cream cheese, softened
1 cup chopped celery
1 cup chopped pecans
1 container (8 oz.) whipped topping
Drain pineapple. Add gelatin to reserved juice; heat to dissolve gelatin. Bring to a boil and set aside to cool. Combine cream cheese, pineapple, celery and nuts. Add gelatin and mix thoroughly. Fold in whipped topping and refrigerate.
Sharon Mullins, Charlestown, Ind.