This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

Return to Home Page

Miscellaneous, Chapter 12

Return to the Home Page

Celery Root Salad

2 celery roots, or 1 celery root and 1 apple
1/4 cup water
1/4 teaspoon chicken stock base or 1/2 bouillon cube
2 tablespoons oil
2 tablespoons vinegar
pinch of mustard
pinch of pepper
1 teaspoon sugar
optional: celery seed, lemon joice, 1 teaspoon mayonnaise.

Need: saucepan, glass bowl.
Put the celery root in the saucepan, cover with water, and bring to a boil.
Boil for 30 minutes.
Do not cook the apple.
Cool celery root. Peel and cut into small cubes. Put aside.
Combine the 1/4 cup water and the chicken stock base.
Heat enough to dissolve the chicken stock base. Put aside.
Mix together the oil, vinegar, mustard, pepper, and sugar in the bowl until the sugar is dissolved.
Add the chicken stock.
Drain the celery root and add.
If using an apple, peel, dice and add it to the celery root mixture.
Mix well.
Chill. Drain and serve.

Red Cabbage

4 strips of bacon, diced
1 medium onion, chopped
1 large jar (16 oz.) of red cabbage, with juice,
note: If Greenwood red cabbage drain and lightly rinse.
1 apple, peeled and minced
2 tablespoons flour
1/2 to 3/4 cup water, smaller amount if there is a lot of juice with the cabbage

Need: large saucepan, small bowl.
Brown the bacon in the saucepan.
Add the onion and cook until soft.
Add the cabbage and the apple and stir.
Heat to boiling point and simmer for 20 minutes. Remove from heat.
Mix the flour with the water in the small bowl.
Stir flour-water mixture into the cabbage, stirring constantly.
Return to heat and cook until it comes to a boil.
Lower heat and stir at a simmer for 2 minutes.
This is good frozen in serving-size portions.

Click here to return to the home page