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Celery Stuffing

  Melt the butter in a skillet and lightly brown the onions. Add the celery and cook slightly, then stir in the lemon juice, parsley and saffron. Put the bread cubes in a bowl and toss lightly with the vegetable mixture, adding the broth last.  4 T. butter
1 c. celery, chopped
1/4 c. onion, chopped
1 T. lemon juice
1 T. parsley or chives
pinch of saffron
4 c. fresh bread cubes
1/2 c. broth, beef or chicken

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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