Celery, Milan Style
- 6 large stalks celery
- 3/4 cup water
- 1/2 teaspoon instant chicken bouillon
- 2 tablespoons butter or margarine
- 1/4 cup grated Parmesan cheese
- Minced parsley
- Cut celery into 2-inch pieces. Heat celery, water and bouillon to boiling; reduce
heat. Cover and cook until celery is crisp-tender, about 15 minutes; drain.
- Dot with butter; cover and let stand until margarine is melted.
- Sprinkle with grated cheese and parsley.
Yields 4 to 6 servings.