A Note about Celery
- Remove and discard all side leaves and branches.
- Holding celery stalk firmly under a heavy stream of water, brush down both the inside and outside of the celery stalk with your finger or a vegetable brush.
- If a worm is spotted in the celery stalk, slit open celery stalk, remove worm and wash thoroughly.
A Note about Parsley
- Soak herbs in cold water.
- Add several drops of concentrated non-scented liquid detergent or vegetable wash.
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.
- ½ cup celery, diced
- 2 Tablespoons chopped green pepper or parsley
- 1 Tablespoon onion, chopped fine
- ¼ cup mushrooms, chopped
- ¼ cup butter
- 1 Tablespoon flour
- ¾ cup milk
- ¼ lb. sharp Cheddar cheese, diced
- ½ teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon sherry
- 6 hard cooked eggs, chopped
- ½ lb. thin spaghetti, cooked
- 1 hard cooked egg, sliced
- ¼ cup Parmesan Cheese, grated
- In a skillet cook the celery, green pepper, onion, and mushrooms in the butter until tender. Sprinkle the flour over the vegetables and cook for 1 minute.
- Add the milk and cook stirring constantly until thickened. Stir in the cheese, salt, Worcestershire, and sherry. Stir until cheese is melted.
- Add the chopped cooked eggs and cook for 1 minute.
- Serve over spaghetti. Garnish with sliced egg. Sprinkle with Parmesan cheese.
- This sauce is great over spinach or green beans or grilled or baked fish.