A Note about Celery
1. Remove and discard all side leaves and branches.
2. 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.
3. If a worm is spotted in the celery stalk, slit open celery stalk, remove worm and wash thoroughly.
A Note about Parsley
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.
3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. 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.
1/2 cup celery, diced
2 tablespoons chopped green pepper or parsley
1 tablespoons onion, chopped fine
1 /4 cup mushrooms, chopped
1/4 cup butter
1 tablespoon flour
3/4 cup milk
1/4 pound sharp Cheddar cheese, diced
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 tablespoon sherry
6 hard cooked eggs, chopped
1/2 LB thin spaghetti, cooked
1 hard cooked egg, sliced
1/4 cup Parmesan Cheese, grated
In a skillet cook the celery, green pepper, onion, and mushrooms in the butter until it’s 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.