Far East Celery

Far East Celery: A Culinary Journey Through Time

My grandmother always had a well-worn cookbook, its pages filled with recipes passed down through generations, stories whispered between the lines. One such recipe, a culinary artifact from a bygone era, is “Far East Celery,” unearthed from my late mother's copy of "Favorite Recipes of the Aetna Girls," a collection dating back to August 1975 from Toledo, Ohio. Submitted by Elinor Retzke of the Group Department, this recipe, while simple in its ingredients, holds a sentimental value that transcends the mundane act of cooking. It's a taste of history, a reminder of simpler times, and a connection to the women who came before me.

I've never actually made this Far East Celery myself. The recipe, with its blend of cream of chicken soup, water chestnuts, and toasted almonds, sounds both intriguing and slightly unconventional. The use of monosodium glutamate (MSG), a flavor enhancer popular in mid-20th-century American cooking, is particularly noteworthy. While MSG’s reputation has been debated over the years, in this context, it represents a specific culinary moment, a reflection of the prevailing tastes and techniques of the time. The inclusion of croutons, tossed in melted butter, adds a delightful textural element, promising a comforting warmth and a satisfying crunch.

The recipe's origins, traced to a cookbook from a women's group within a company in Toledo, Ohio, paints a vivid picture. It conjures up images of a social gathering, perhaps a potluck or a shared meal among colleagues. I imagine women sharing recipes, swapping kitchen tips, and building camaraderie over the shared experience of creating delicious food. These weren’t just women making dinner; they were building relationships, sharing skills, and creating a sense of community. The “Far East” designation adds a touch of mystery, suggesting a unique flavor profile inspired by Asian cuisine, though the ingredients themselves reveal a distinctly Americanized approach.

More than just a list of instructions, this recipe is a tangible link to the past. It’s a reminder of the women who painstakingly compiled these recipes, women who took the time to share their culinary creations with others. It’s a testament to the power of food to connect us across generations, to preserve traditions, and to tell stories that would otherwise be lost to time. The simple act of making this dish could be a fascinating adventure, an exploration of culinary history, a tribute to the women who came before, and a delicious way to connect with a rich past.

Thinking about the simplicity of the ingredients – readily available, easy to combine – this recipe speaks to a time when practicality and resourcefulness were paramount in the kitchen. There’s a certain elegance in its straightforwardness, a quiet confidence in the simplicity of well-chosen ingredients, and the magic of bringing them together in perfect harmony. It invites one to pause, consider the origins of our culinary heritage, and appreciate the subtle stories whispered between the lines of an old recipe card.

The next time I delve into my grandmother's cookbook, I'll approach it not just as a source of meal ideas, but as a window into the past, a treasure trove of family stories, and a journey of culinary discovery. And perhaps, one day soon, I'll finally muster the courage (and the ingredients) to make Elinor Retzke's Far East Celery, sharing a piece of history with my own family, and continuing the legacy of culinary storytelling passed down through generations.

This recipe, "Far East Celery," is more than just a recipe; it's a time capsule, a culinary artifact, a family heirloom. It's a reminder that food connects us to our heritage, to our families, and to ourselves, one delicious bite at a time.

Step-by-step

• Cook celery in a small amount of boiling, salted water until crisp. Do not overcook.
• Drain and combine with water chestnuts and soup in a casserole.
• Season with monosodium glutamate.
• Top with almonds and croutons which have been tossed with melted butter.
• Bake in a 350-degree oven for 35 minutes, until hot.