| Celery Cordoba
6 large stalks celery
1/2 teaspoons of instant chicken bouillon
1/4 cup of grated Parmesan cheese
3/4 cup of water
2 tablespoons of margarine
Snipped parsley |
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Cut the celery into 2" pieces (about 4 cups). Heat celery, water and bouillon to boiling; reduce heat. Cover and cook until crisp tender, about 15 minutes; drain, dot with margarine. Cover and let stand until margarine is melted. Sprinkle with grated cheese and parsley. 4 to 6 servings. |
