Conference turris::cooks

    What about 'cream of celery' soup? Wouldn't that use a lot
    of celery per batch? (It's wonderful with those little
    oyster crackers and a lot of pepper!)
    
    Sorry - don't have  recipe - it was just a suggestion.
    
    helen  :^)

    well, that does sound good but i can't find a recipe.  i can't eat
    cream either; so it would have to a recipe that uses milk. 
    
    any help?
    
    cj

oh my, celery sliced into tuna fish salad - stuff into ripe tomato with
the middles pulled out and chopped into the tuna salad...celery sliced
very thin and turned into partially gelled tomato aspic - finish chilling
and serve with a dollop of mayo on top - great salad substitute.  I add
celery to any salad I make - potato, pasta, tossed-green.  I add celery
to any stir-fry...

I could use alot of it...

    Can't you freeze it and use it later?
    
    beth

    maybe i should of been more clear.  first of all, you really don't
    understand just how much celery i have.  
    
    i add to stir fries, salads, tuna, etc.  i still have lots leftover. 
    let's face it... two ribs in a can a tuna for salad is plenty.  there
    is only two of us too, and we don't like to have tons of leftovers so
    we don't make alot more than we have too. 
    
    i was wondering how the leaves would be in my fresh tomato sauce (have
    about 70 ripe tomatoes just waiting for sauce making!) 
    
    thanks for the help!
    
    cj

    
    
    Give some to the local soup kitchen.
    
    bonnie

    re: cream soups with no milk or cream
    
    Try using Mochi (pronounced moka).  It's made from brown rice and comes
    in flavors like sesame-garlic, and cinnamon.  It's like plaster board
    until you cook it.  It can be baked and stuffed for a gooey pastry-like
    treat, or you can use it to thicken sauces and soups.  Just dissolve in
    boiling liquid for soups and sauces.  I often use the sesame-garlic
    one to make a sauce for peas and new potatoes.
    
    You could also thicken your soup stock with a roux.  Just mix equal
    amounts of flour and oil (or butter) in a sautee pan and toast until
    lightly browned; then add to your stock.
    
    Oh, you can get mochi at most health food stores in the refrigerator
    section.
    
    Hope this helps.
    
    Best,
    Michelle

Hey, I've never heard of this - we discard the leaves and only use the 
stalks. What do they taste like?  What do you use them for?

You can use milk in a so-called 'cream' of anything soup. I'm a 
dairy-lover but don't use cream in any soup - always milk.

Will have a think for recipes.

Sheridan
:^)

As a cream subtitute, try condensed (unsweetened) skim milk, with cornstarch to
thicken (or rice/potato/flour/bread...).

You could probably get away with freezing small bags of leaves and cores for use
in making stocks, stews and soups.  But I wouldn't recommend freezing any stalks
for ues where you want it crisp.

You could try slicing the ribs and drying them for use in soups and stews.  The
dried ribs could also be ground in the blender for celery powder.  Add this to
anything you want to add celery flavor to without adding celery strings.

As a side dish, you could make braised celery.  Cut a whole bunch in halves or 
quarters, depending on size.  Pack into a casserole with sauteed carrots, onion
and garlic.  Add some beef/chicken/veggie stock.  Cover and braise until the 
celery is tender.  

    wow, the braised celery sounds wonderful.
    
    i am also interesting in drying the celery for powder.  is it just like
    the dried tomatoes?  in the oven at a low temp for 24 hours?
    
    celery leaves, as someone else pointed out, are wonderful for soups and
    i love them for stuffing.  i cut off a 1/2 inch on top, rinse carefully and
    chop finely.  when sauteed in some butter, onion, and garlic it goes
    wonderful with any kind of stuffing.
    
    thanks for all the replies!!!
    
    btw, i would love to donate to the local soup kitchen too.  anyone know
    of one in the greater maynard area?
    
    cj
    
                                                          

    
    There is a shelter in Marlboro on Mechanic Street that would appreciate
    some.
    
    Linda

    Try cutting and storing in a container of water in your fridge.  It
    will stay crisp for a long time although I would recommend changing 
    the water every so often.

    If you have lots of other veggies have you considered making pickles
    with it?  The Farm Journal has a great book out called Freezing and
    Canning Cookbook and is fullproof.  That way you would not have to
    eat it NOW but save it for later.