Ingredients:
1 head celery
1 onions, sliced thinly
2 teaspoons minced fresh parsley
2 slices bacon
1 cup chicken stock
1/4 cup water
salt and pepper
2 tablespoons butter or 2 tablespoons margarine, cold
Directions:
Preheat oven to 350F degrees.
Separate celery into stalks, remove leaves (save for soup) and trim, wash well and cut into pieces about 3/4-inch thick.
Place celery in an ungreased casserole dish.
Dice bacon; add bacon and sliced onion to casserole, atop the celery.
Sprinkle all with fresh parsley.
Combine stock and water (or just use all stock) and pour over dish; don’t stir.
Dot casserole with small bits of butter.
Cover dish and bake for 30 to 45 minutes, or until celery is cooked but not mushy.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.