Celery Salt

Celery Salt

$5.00

SKU: H121 Categories: ,

Product Description

Package weight:  4 ounces

A versatile seasoning for many dishes.

Ingredients: Celery Seed, Salt.

Contains Salt
No Sugar

 

RECIPE:  Creamed Potatoes

2 pounds potatoes

1/2 cup milk

3 tablespoons butter

1 tablespoon DRIED CHIVES

2 teaspoons, and maybe more, CELERY SALT

1/2 teaspoon FINE-GRIND WHITE PEPPER

1/2 cup heavy cream

1 cup Romano or Parmesan cheese, grated

Peel and boil potatoes until tender; drain.  Add milk, butter, chives, CELERY SALT and pepper.  Mash or beat with an electric mixer until smooth and fluffy.  Add more milk if needed.  Pour into a buttered casserole dish and set aside in a warm place.

Whip cream until stiff; spread over potatoes and sprinkle with cheese.  Bake at 350 degrees for 20-30 minutes, or until lightly browned on top.

*Serve with any roasted meat.

Yield:  6 servings

 

RECIPE:  French Beef and Vegetable Casserole

8 slices bacon

1 pound lean, roast beef, cubed

1/2 cup flour

1/4 cup cooking oil

1 teaspoon CELERY SALT

1 cup dry red wine

2 tablespoons DRIED PARSLEY FLAKES

1/2 teaspoon DRIED THYME

1/4 teaspoon DRIED MINCED GARLIC

1/2 can beef broth or 1 cup homemade

6 medium red potatoes, peeled and halved

12 small, white boiler onions, peeled

3 large carrots, peeled and cut in 1-inch chunks

1/2 pound fresh white mushrooms, halved

Cook bacon until crisp; drain and discard of grease.  Shake beef in a bag with the flour and CELERY SALT.  Heat oil in a pan and brown beef.  Place in a 2-quart casserole.

Combine wine, parsley flakes, thyme, garlic and broth; pour over beef.  Bake at 350 degrees for 1 hour.  Stir in potatoes, onions, carrots and mushrooms; cover and bake another 35 minutes, or until vegetables are tender.  Crumble the bacon and sprinkle over the beef casserole before serving.

*This is a great recipe for the slow-cooker.  After browning the beef, just add everything at once and put on low heat for 6-8 hours.

Yield:  4-6 servings

 

RECIPE:  Baked Chicken and Rice

2 pounds chicken parts

Salt to taste

1 teaspoon HUNGARIAN PAPRIKA

1/4 teaspoon COARSE-GRIND BLACK PEPPER

1 bunch green onions, sliced

2 tablespoons butter

3 cups chicken broth

1 teaspoon CELERY SALT

1 cup uncooked long-grain white rice

Season chicken pieces with salt, paprika and pepper; set aside.

Brown rice and onion in butter; spread in a 9″ x 13″ baking dish.  Add broth and CELERY SALT.  Place chicken on top of rice mixture; cover tightly with foil and bake at 350 degrees for 1 hour.  Remove foil and bake 15 minutes longer if rice is still too watery.

*Just add a salad and you have dinner.  This dish is perfect for a busy week-night.

Yield:  4-6 servings

 

 

 

 

 

 

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Additional Information

Weight 5 oz
Dimensions 6 x 4 x 2 in
Size

4 ounce

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