Archive for the ‘Celery’ Category

Spaghetti Sauce


Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: 40 minutes
Makes 4-6 servings

  • 1 cup chopped onion (1 large)
  • 1/2 cup chopped green sweet pepper
  • 1/4 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
  • 1 6-ounce can tomato paste
  • 1/3 cup water
  • 2 tablespoons snipped fresh parsley
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried spaghetti or linguine
  • Finely shredded Parmesan cheese (optional)
  1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
  2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
  3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.
  4. Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.
  5. Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.
  6. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.

To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through.

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Venison Pepper Steak

Recipe source unknown

Serves 4

  • 1 1/2 – 2 lbs. venison round steak
  • 2 green peppers, cut in 1/4″ slices
  • 2 medium stalks celery, sliced
  • 1 large onion, sliced
  • 1 clove fresh garlic, crushed
  • 1/2 lb. fresh mushrooms (or 4 oz. can drained)
  • 2 tbsp butter
  • 2 cups beef broth or beef bouillon
  • 1-2 tbsp soy sauce
  • 2 tsp brown gravy sauce
  • 2 tbsp cornstarch mixed with 1/3 cup cold water
  • salt and pepper to taste
  1. Cut venison into very thin slices crossgrain while still partially frozen (this makes it easier to slice thinly).
  2. Saute until browned the venison, peppers, celery, onions, garlic and mushrooms in butter. Add beef broth, soy sauce, salt and pepper and simmer covered for about half and hour until the meat and vegetables are tender.
  3. Thicken broth with the cornstarch mixture. Blend in brown gravy sauce. Serve over hot noodles or rice.

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Venison Chili

Recipe source unknown

Serves 6

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 3 lb venison burger
  • 1 qt tomatoes
  • 1 3/4 cup beef broth
  • 6 oz tomato paste
  • salt
  • 4 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 2 cans Mexican chili beans
  1. Heat oil. Cook onions, celery, and garlic over medium heat until vegetables are soft. Add burger, breaking meat up with a fork; cook until meat is done throughout.
  2. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, cayenne pepper, oregano, allspice. Cook over low heat for 1 hour.
  3. Add beans, heat through.

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Macaroni Salad

Recipe courtesy of Family Circle

Makes: 8 servings
Cook: 8 minutes
Prep: 15 minutes

  • 8 ounces elbow macaroni, or other pasta shape
  • 1/2 cup light mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup grape tomatoes, halved
  • 3 stalks celery, trimmed and sliced (1 cup)
  • 2 large carrots, trimmed, peeled and grated (about 1 cup)
  • 4 ounces pepper-Jack cheese, cut into 1/4-inch pieces
  • 1/2 of a sweet green pepper, seeded and chopped
  1. Heat a medium-size pot of lightly salted water to boiling. Add macaroni and cook for 7 minutes or until desired tenderness. Drain and rinse with cool water to halt cooking.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, pepper and salt.
  3. Transfer drained pasta to a serving bowl. Add tomatoes, celery, carrots, cheese, green pepper and slightly more than half of the mayonnaise mixture. Stir gently to combine and coat all ingredients with dressing. Refrigerate until serving. Just before serving, stir in remaining dressing.

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Shrimp Macaroni Salad


Recipe & picture courtesy of Family Circle

Makes: 15 servings
Prep: 10 minutes
Chill: 2 hours
Cook: 8 minutes  

  • 1 pound elbow macaroni
  • 2 cups light mayonnaise
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cans (4 ounces each) deveined tiny cooked shrimp, drained
  • 2 cups sliced celery, about 4 large stalks
  • 3 tablespoons poppyseeds
  1. Cook macaroni following package directions, about 8 minutes. Drain and place in a large bowl.
  2. Mix together the mayonnaise, milk, salt and pepper; stir into the drained macaroni. Gradually fold in the shrimp, celery and poppyseeds.
  3. Cover and refrigerate for at least 2 hours. To serve, remove from the refrigerator and gently stir.

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Halibut with Corn Gravy and Chive Mashed Potatoes


Recipe & picture courtesy of Rachael Ray

SERVES 4

  • 4 large baking potatoes (about 3 pounds), peeled and cut into large chunks
  • 2 1/2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, finely chopped
  • 1 onion, finely chopped
  • 2 ribs celery from the heart with leaves attached, finely chopped
  • 3 sprigs thyme
  • 3 ears fresh corn, kernels scraped from the cob, or one 10-ounce box frozen corn kernels
  • 1/4 red bell pepper, finely chopped
  • Salt and black pepper
  • Hot pepper sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 3 tablespoons snipped fresh chives
  • Four 6-ounce halibut fillets, skinned
  • 2 tablespoons finely chopped fresh pars
  1. In a large pot of salted water, bring the potatoes to a boil. Cook until tender, 12 to 15 minutes. Drain and return to the dry pot.
  2. While the potatoes are working, in a medium saucepan, heat 1/2 tablespoon EVOO over medium-high heat. Add the bacon and cook for 3 minutes. Add the onion, celery and thyme and cook until softened, 5 minutes. Add the corn and bell pepper; season with salt, black pepper and hot sauce. Cook for 3 minutes. Add the flour and stir for 3 minutes. Add the chicken broth and milk and reduce slightly, 2 minutes.
  3. Mash the sour cream and chives into the potatoes; season with salt and pepper. Cover to keep warm.
  4. In a large nonstick skillet, heat the remaining 2 tablespoons EVOO over medium-high heat. Season the halibut with salt and pepper, add to the skillet and cook until golden, turning once, about 7 minutes total.
  5. Serve the halibut with the corn gravy and potatoes; top with parsley.

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