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Ingredients:
3/4 cup butter
1 1/2 cups finely cut celery
1/2 cups finely cut onions
1/2 box Bread crumbs {can use 3 cups bread crumbs made in blender
instead of boxed}
1 egg
1 large tablespoon diced green pepper
Salt and pepper to taste
2 tablespoons hot cream
Directions:
Melt butter in skillet over low heat. Add
celery, onions and sauté about 20 minutes.
Add bread crumbs, green pepper, salt and pepper
Lift with fork and mix lightly. Add cream and
lift to mix. Place mixture in top of double
boiler that has been greased. Cover and steam
for 45 minutes. Lift with fork several times
while steaming. Serve with Chicken gravy.
Keeps very well.
* From Columbus Dispatch - Cooks Corner
September 24,1949
Aby's Kitchen
http://www.abyskitchen.com
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