On 11-23-18 14:18, Ruth Haffly <=-
spoke to Ruth Hanschka about test: health was beef <=-

Mom would just mix the tuna with mayo and pickle relish for
sandwiches. If she was making tuna salad, she would occaisionally chop
an apple into it, but never celery. Celery was in the house only for
the stuffing for a turkey or goose, never any other time of the year.

That just goes against my grain. Celery is essential in many of the
dishes that we make, especially Cajun. Not to mention Nancy's use of it
as an alternative medicine for gout.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cheese Topped Bean Soup
Categories: Crs, Lacto, Low fat
Yield: 8 Servings

1/4 c Dried black beans
1/4 c Dried black eyed peas
1/4 c Dried lentils
1/4 c Dried Great Northern beans
1/4 c Dried red beans
1/4 c Dried pinto beans
6 c Water
3/4 c Finely chopped onion
1/2 c Finely chopped celery
1/2 c Chopped carrot
1/4 ts Salt
1/4 ts Pepper
1 cn (28oz) crushed tomatoes with
Juice
2 cl Garlic, minced
1/3 c Chopped fresh parsley
1 tb Chili powder
2 tb Lemon juice
ds Hot sauce
1 c Shredded Montery Jack
Cheese

Sort and wash beans. Cover with water to a depth of 2" over,
bring to a boil, cook 2 minutes. Turn off heat, cover and let
stand 1 hour. Drain. Return to pot and add water, onion, celery,
carrot, salt, pepper, tomatoes, and cloves. Simmer until beans
are tender, about 2 hours. Add parsley, chili powder, lemon
juice, and hot sauce. Cook, uncovered, 15 minutes. Top each
serving with cheese.

Per 1 1/2 cup soup and 2 tablespoon cheese serving:
196 cal., 12.2g pro., 5.1g/23% fat, 27.1g carb., 6.6g fiber, 11mg
chol., 3mg iron, 302mg sod., 188mg calcium.

Cooking Light Jan/Feb 95.
Shared by Carolyn Shaw 1/96

From: Carolyn Shaw Date: 01-31-96

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:11:44, 25 Nov 2018
___ Blue Wave/DOS v2.30

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Dale Shipp wrote to Ruth Haffly <=-

Mom would just mix the tuna with mayo and pickle relish for
sandwiches. If she was making tuna salad, she would occaisionally
chop an apple into it, but never celery. Celery was in the house
only for the stuffing for a turkey or goose, never any other time

of the year.

That just goes against my grain. Celery is essential in many of
the dishes that we make, especially Cajun. Not to mention Nancy's
use of it as an alternative medicine for gout.

I like celery in many things for the "crunch". Also for the little dab
of flavour it offers. Plus the fiber benefits and the fact that it's a
great diet item.

About 75% of a celery stick is actually water; the other 25% is fiber
and other roughage. As a result of the fact that this tasty vegetable
is so full of water, it provides you with far fewer calories than it
will take for your body to digest the snack.

In addition to burning more calories than it contains, celery is an
excellent source of fiber that can help to keep you feeling fuller for
longer, reducing the urge to snack.

The health benefits of celery don't end at weight loss. Celery is full
of nutrients like vitamin C, vitamin A and vitamin K.

As a bonus, the fiber content promotes regular bowel movements as well
as boosting digestive health more generally.

There are a lot of other claims of benefits from celery - but, I can
attest to those. My jury is still out on it making improvements in the appearance of the skin and preventing hardening of the arteries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery Potage
Categories: Five, Soups, Vegetables, Poultry, Udd
Yield: 8 Servings

2 qt Chicken Broth
1/2 Stalk (not rib) celery;
- chopped small *
1 lg Onion; chopped
6 cl Garlic; peeled, squished
Salt & Pepper

Put two quarts of chicken broth (1 48 oz can and 1 16 oz
can) and add chopped celery, onion and garlic in the crock
pot. Add salt and pepper.

Turn unit on to low and go to work.

When you come home get out the immersion blender (Cajun
motorboat) and puree potage until as smooth as you like.
Soup will be thick and creamy.

Taste for seasoning and add S&P as needed.

You can add a couple diced potatoes to this to stretch
it out a bit, if you like. If you use tatties - add more
salt.

* I first built this dish when I had a half stalk (bunch)
of celery in the ice box that was past using in salads or
anything requiring crunch - but, was too good to bin.

Dish, recipe and MM by Dave Drum - 12 June 2002

Uncle Dirty Dave's Kitchen

MMMMM

... "The very fact of snow is such an amazement." -- Roger Ebert

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Hi Dale,

Mom would just mix the tuna with mayo and pickle relish for
sandwiches. If she was making tuna salad, she would occaisionally chop
an apple into it, but never celery. Celery was in the house only for
the stuffing for a turkey or goose, never any other time of the year.

That just goes against my grain. Celery is essential in many of the dishes that we make, especially Cajun. Not to mention Nancy's use of
it as an alternative medicine for gout.

I don't know if my dad didn't like it or what but it just wasn't a
common item in my mother's kitchen/cooking. She would put a small dish
of celery sticks on the table for the Thanksgiving or Christmas dinner,
left over from what she needed for the stuffing. I don't know if there
was anything left after that and if so, what was done with it.I do know
that I use a lot more of it than Mom did.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Ruth Haffly on 11-25-18 01:07 <=-

Mom would just mix the tuna with mayo and pickle relish for
sandwiches. If she was making tuna salad, she would occaisionally chop
an apple into it, but never celery. Celery was in the house only for
the stuffing for a turkey or goose, never any other time of the year.

That just goes against my grain. Celery is essential in many of the dishes that we make, especially Cajun. Not to mention Nancy's use of
it as an alternative medicine for gout.

Growing up, we often had it just as celery sticks... and used it in
cooking, some.... Mommy used to carefully trim off all the strings....
that always seemed so fussy to me... ;) Nowadays, if the strings don't
want to cut, they get pulled off... I'm still not too fussy about it.. :)

ttyl neb

... Man does not live by vegetables alone! Have a cookie.

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Quoting Dale Shipp to Ruth Haffly <=-

never celery.

That just goes against my grain.

And mine!

Celery is essential

Period. End of story!

If you ever have the chance check out Chinese leaf celery: lots of
edible leaves, narrow round stems and MUCH more intensely flavoured.
We grow our own because none of our stores carry it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cream of Leek and Celery Soup
Categories: Scandinavia, Soups, Vegetarian, Dairy, Wine
Yield: 4 servings

1 Whole celery
1 Onion
1 Leek
4 Potatoes
3 tb Butter or marg
4 dl Cream
1 tb Sherry
1 1/4 l Water
Salt

Dice celery and let it cook slowly in 1 - 2 TBS butter/margarine
for 10 minutes. Cut onion, potatoes and leek to pieces and add
them in with celery. Then add water. Cook under lid for 30
minutes. Strain soup through a sieve (or puree it with electric
mixer). Put back in kettle and heat up if desired, don't let it
boil anymore. Also, heat up cream and add it to soup. Add rest of
butter/margarine. Spice soup with salt and sherry. You can serve
soup with garlic croutons.

From: Katri Hannula in Finland

MMMMM


Cheers

Jim


... Wear a Yelp T-shirt and get excellent service everywhere.

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On 12-28-18 05:45, Dave Drum <=-
spoke to Dale Shipp about Leftovers <=-

Dale Shipp wrote to Nancy Backus <=-

Isn't one of your pet peeves for a recipe calling for stalks of celery when they should say ribs? Or is that Michael?

That would be me and/or Jim Weller. Many places which publish recipes
use "stalk" where "rib" should be. A stalk of celery will weigh two or more pounds. When entering recipes into Meal Muncher I parse through
the ingredients list as I go. It has become nearly automatic for me to change the call-out to the proper measure.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Celery Victor
Categories: Vegetables, Poultry, Herbs, Seafood
Yield: 7 servings

MMMMM---------------------------CELERY--------------------------------
2 md Celery stalks (4 1/2 lb)

Now -- that is a *lot* of celery. Nancy might like that.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Greek Lentil Soup
Categories: Low fat, Soup, Posted
Yield: 4 Servings

2 md Onions
2 Stalks celery, chopped
2 lg Carrots, chopped
2 c Dried lentils
8 c Water
1 tb Tomato paste in
1 c Water
1 Bay leaf
2 ts Salt
4 c Swiss chard or other green
1 c Sm. whole-wheat shells
3 tb Lemon juice
Thai chili paste (or
Tabasco)

And now, the recipe, Greek Lentil Soup, a modification of a recipe in
the Goldbecks' natural foods cookbook:

Heat 1/4 - 1/2 c. of water in a 5-qt. pot and saute onion about 3 min.
until limp. Add celery, carrots, liquid, and bay leaf. Bring to a
boil, cover, and simmer on low heat about 45 minutes until lentils
are tender.

Add salt, greens (I've made this with both swiss chard and collard
greens and much prefer it with the collards), and shells, cover, and
cook 15 min. or until shells are tender. If soup appears to be too
dry at this time, add more liquid. (This should be a thick, stewlike
soup, but, if heat is too high, there may be too much evaporation.)

When fully cooked, stir in lemon juice to taste. Chili paste or hot
sauce may also be added to the pot at this time, or may be added to
each person's bowl, to taste, at the table. I prefer to serve it the
second way, so that I can make my own as hot as I like with no
compunction! Enjoy!

Date: Mon, 04 Apr 94 10:00:21 CDT
From: "Hayes Theiling Dorton, MPL Corporation"
<hayes@mplvax.mpl.com>

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:45:35, 28 Dec 2018
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Quoting Dale Shipp to Dave Drum <=-

Title: Celery Victor

Now -- that is a *lot* of celery. Nancy might like that.

I just might like that too.

Whenever I see a soup or stew recipe that calls for 2 carrots and
1 rib of celery I automatically use 1 carrot and 2 ribs of celery.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herbed Celery Soup
Categories: Vegetables, Chicken, Herbs, Soups
Yield: 4 Servings

2 tb Butter
2 c Celery; finely chopped
1 ts Chives; dried, chopped
3/4 ts Tarragon; dried, chopped
1/4 ts Chervil; dried, chopped
4 c Chicken stock
1/8 ts Sugar
Salt and pepper
4 Slices French bread
Paprika

Melt butter in a medium saucepan and add the celery, chives,
tarragon, and chervil. Cover and cook for 5 minutes or until
celery has softened. Add the chicken stock, sugar, and any salt
and pepper you desire. Simmer over low heat for about 20 minutes.
Just before serving, toast the bread, preferably under a broiler.
Place a piece of bread in each soup bowl, and ladle the soup over
the bread. Garnish with a pinch of paprika.

Adapted from a recipe from In the Kitchen with Bob cookbook

MMMMM



Cheers

Jim


... Celery is just water, neatly organized into lines.

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Quoting Dale Shipp to Dave Drum on 12-28-18 23:43 <=-

Title: Celery Victor
Categories: Vegetables, Poultry, Herbs, Seafood
Yield: 7 servings

MMMMM---------------------------CELERY--------------------------------
2 md Celery stalks (4 1/2 lb)

Now -- that is a *lot* of celery. Nancy might like that.

It would make a nice base for a meal, true... :) Noting that it's
supposed to be 7 servings, that's not all that out of line at all... :)
The first meal we had of celery to kick out the gout, I used an entire
stalk for just the two of us... cooked (sauted in butter) along with
some onion, garlic and some marinated chicken thighs.... :)

ttyl neb

... Nobody notices when things go right.

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