Celery Italian Recipe
This Celery Italienne recipe is simply irresistible. Try this Celery Italienne on a get together; you will definetely get a lot of compliments for this dish.
Ingredients
2 large bunches celery
Water
1 pound mushrooms, sliced
1 small onion, sliced
1/2 cup chili sauce
1/3 cup salad oil
1/4 cup red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon oregano leaves
1/4 teaspoon fennel seeds
1/8 teaspoon dry mustard
Romaine leaves
Directions
1. Remove outer row of celery stalks; cut celery bunches crosswise about 6 inches from root end (use outer stalks and leaves for soup another day). Cut each bunch lengthwise into 4 pieces.
2. In 12-inch skillet over high heat, in 1 inch boiling water, heat celery to boiling. Reduce heat to low; cover and simmer 15 minutes or until celery is tender-crisp; drain off water.
3. Add mushrooms and remaining ingredients except romaine leaves; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally, until mushrooms and onion are tender. Spoon mixture into bowl; cover and refrigerate to chill.
2. In 12-inch skillet over high heat, in 1 inch boiling water, heat celery to boiling. Reduce heat to low; cover and simmer 15 minutes or until celery is tender-crisp; drain off water.
3. Add mushrooms and remaining ingredients except romaine leaves; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally, until mushrooms and onion are tender. Spoon mixture into bowl; cover and refrigerate to chill.
