Tag Archives: celery

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.


1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

Chicken Casserole

4 cups diced, cooked Chicken
2 Tbsp. Butter
1/2 cup Celery, chopped
1/2 cup Onion, chopped
1 (4 oz.) can mushroom pieces
1 can Cream of Celery Soup
1/2 cup Milk
1/2 cup Chicken Broth

1 small pkg. Stuffing Mix
1 cup Chicken Broth
1 stick Butter, melted

Saute the onion and celery in the butter. Add the rest of the ingredients except the topping. Mix topping and spread over the mixture. Cover and refrigerate overnight. Let stand at room temperature one hour, then bake at 350 degrees ’til brown and bubbly.

– From Nana’s Recipe Collection

Cajun Potato Salad

8 cups boiled Potato Cubes
5 chopped boiled Eggs
1 cup chopped Dill Pickles
1/2 cup chopped Olives
1 cup chopped Onion
1/2 cup shopped Celery
2 cups Mayonnaise
2 Tbsp. prepared Mustard
Salt to taste
Hot Sauce or Cayenne to taste

Combine all ingredients except sauces. Whisk together mayonnaise, mustard, salt and hot sauce. Pour this over potato salad and gently combine. Refrigerate.

– From Nana’s Recipe Collection

Fancy Coleslaw

5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper

1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.

Pour dressing over slaw just before serving. Stir well.

Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).