Celery Chicken Salad with Yogurt-Ranch Dressing 1/4 Cup Extra Virgin Olive Oil 1 Clove Garlic, Grated Or Finely Chopped and Past

Celery

Chicken Salad with Yogurt-Ranch Dressing 1/4 cup extra virgin olive oil 1 clove garlic, grated or finely chopped and pasted juice of 1 lemon 1 tablespoon white wine vinegar salt and pepper 1 cup reduced fat or fat free Greek yogurt a small handful each finely chopped dill, parsley and chives a few dashes hot sauce 1 rotisserie chicken, skin and bones discarded and meat shredded, or 1 pound cold cooked chicken, shredded or diced 1 small red bell pepper, seeded and chopped 1 small red onion, chopped 1/3 seedless cucumber, chopped 2 ribs celery from the heart, thinly sliced on an angle 2 plum tomatoes, seeded and diced 4 flatbreads, warmed

In a large bowl, combine the EVOO , garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads

Sweet and Sour Celery

1 bunch celery, leaves removed, stalks cut on the diagonal into 1-inch slices 1 Tbs. sugar 1/4 tsp. salt 1/8 tsp. cayenne pepper 1/4 cup cider vinegar 1 tbs. finely chopped sweet red pepper Pour enough water into a large skillet to fill about 1/4-inch deep. Add celery, sugar, salt and cayenne pepper. Cover, leaving the lid slightly ajar, and bring to boil. Cook until celery is tender and liquid has evaporated, about 5 minutes. Remove from heat; stir in the vinegar. Transfer to a serving dish and scatter sweet pepper over the top. Serve immediately. Four servings.

Celery Soup

2 Potatoes -- Cubed 1 bunch Celery -- Chopped 1 Onion -- Chopped 2 tablespoons Butter 1 tablespoon Curry Powder 1 tablespoon Ginger,cubed 1 teaspoon Cayenne Pepper 1 Chilipepper 1 1/2 quart Broth Salt And Pepper -- To Taste Lemon juice 2 ounces Butter

Saute the onion and potatoes in the butter, add the seasonings. Stir well; add celery and add broth. Put in salt and pepper and simmer for 30 minutes.

Puree all in food processor or blender and season with lemon juice. Mix in the butter. Serve warm. Baked Chicken Salad

2 Cup Cooked Chicken, cubed 1-2 Cups Celery 1 Tsp. Salt 2 Tbsp Onion, chopped 1Cup Miracle Whip 3-4 Tbsp. Lemon Juice 2 Cans Cream of Mushroom Soup 1 Cup Shredded Cheddar Cheese 1 Bag Egg Noodles

Mix all ingredients together except ½ cup cheese. Cook noodles and drain. Mix noodles with rest of ingredients. Pour into a large baking bowl. Sprinkle remaining cheese on top. Bake at 350 degree's for 30 minutes or until bubbly.

Irish Chicken and Dumplings 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 Can Chicken Broth 1 ½ Cups chopped celery 2 onions, quartered then in half 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 1 Bag Mini Carrots 5-6 potatoes cut into 8ths 2 cups bisquick mix 2/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning pepper. Cover and cook over low heat about 1 1/2 hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. At this point, if you like, you can either put soup in fridge and make fresh for tomorrow or freeze for a later date. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

APPLE CELERY SALAD 3 med. size apples 1 1/2 c. celery, sliced 1/2 c. walnuts, chopped 1/4 c. mayonnaise or salad dressing 2 tsp. sugar Dash of ground allspice 1 tsp. lemon juice Pare and quarter, core and dice 3 apples. Stir in celery and walnuts. Blend in remaining ingredients in 1 cup and pour over mix.

Chicken Salad with Tarragon

2 cups chopped, cooked chicken meat* 1/4 cup dried cranberries, finely chopped 1 stalk celery, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise 1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon) Salt and pepper to taste

* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich. Serves 4.

Celery Salad

This cool celery salad for two adds crunch and contrast to any meal. If you prefer, substitute dried cranberries and walnuts for the dried cherries and pecans. Yield: 2 servings (serving size: about 2/3 cup)

3/4 cup sliced celery 1/3 cup dried sweet cherries 1/3 cup frozen green peas, thawed 3 tablespoons chopped fresh parsley 1 1/2 tablespoons fat-free mayonnaise 1 1/2 tablespoons plain low-fat yogurt 1 tablespoon chopped pecans, toasted 1 1/2 teaspoons fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon black pepper

Combine all ingredients; chill.

BACON AND HORSERADISH STUFFED CELERY

2 pkg. (8 oz. each) cream cheese, room temperature 12 slices Hickory smoked bacon 3-4 tbsp. well drained prepared white horseradish 1/2 tsp. fresh ground pepper About 12 ribs celery, trimmed & cut into 3" lengths

Combine all ingredients. Chill for 1/2 hour. Then stuff celery.

Chicken and Vegetable Dumpling Soup Chicken and Broth: 4 cups chicken broth 4 cups water 2-3 chicken breasts (about 1 1/2 pounds)

Vegetables: 1 1/2 tablespoons olive oil 2 stalks celery, chopped 2 large carrots (6-7 baby carrots), chopped 1 onion, chopped 1 ½ teaspoons salt 1 teaspoon dried thyme 1/4 teaspoon pepper 1/2 cup frozen peas

Dumplings: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon dried thyme or sage 1/2 cup sour cream 1/2 cup milk 1 tablespoon vegetable or canola oil In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.