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Celery Victoria


Serves: 6
Total Calories: 1,033.518

Ingredients

1 bunch celery
1 (10 1/2-ounce) can beef broth condensed
1/2 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon water
1 tablespoon parsley minced fresh
1 teaspoon Italian seasoning dried crushed
1 garlic medium clove, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon black pepper freshly ground
1 pimiento whole, cut in strips

Directions:

Trim off root end of celery but do not separate ribs. Remove coarse outer ribs, reserving some leaves for garnish. Rinse celery bunch. Cut crosswise so bottom section is 6 inches long. Reserve top portion for another use. Cut bottom section crosswise into six 1-inch portions. Securely tie the outside of each portion with string to hold it together. Place in a 12-inch skillet.

Add broth. Cover and bring to a boil over medium heat cook for 15 minutes or until crisp-tender. Remove celery with a slotted spoon and place in a shallow dish.

Place oil, vinegar, water, parsley, Italian herb seasoning, garlic, salt, curry powder and pepper in a blender container cover and blend until uniform. Pour over celery. Cover and chill for 3 hours, turning celery several times.

To serve, drain celery and place on individual serving plates. Remove string and garnish with pimiento and celery leaves.

Nutritional Facts:

Serves: 6
Total Calories: 1,033.518
Calories from Fat: 960

This Celery Victoria recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.


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