Old Traditional Recipes

Recipes enjoyed by the Geordie folk (North East England UK)
Casserole of celery and potatoes
1 head of celery, cleaned and trimmed
quarter pint (150 ml) stock
3 large potatoes
1 to 2 ounces butter (25 gm) butter
1 to 2 ounces (23 50 gm) thinly sliced cheese
1 small onion, finely chopped

Separate the celery stalks and cut into pieces 3-in (7.5-cm) long. Peel and slice the potatoes and cut into quarters Grease a 2 pint casserole dish well with the butter and lay the onion celery and potato in this. Cover with quarter pint stock and season to taste Cover and cook at gas mark 4 350F (180C) for 20-30 minutes until potatoes are tender Cover with thinly sliced cheese and return to oven for cheese to brown

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