Celery Heart Salad
|Celery hearts||3 (Each About 2 Inches In Diameter)|
|Boiling water||1 Cup (16 tbs)|
|Sour cream/Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Tomato chili sauce||1⁄2 Cup (8 tbs)|
|Tomato based chili sauce||1⁄2 Cup (8 tbs)|
|Worcestershire||1 1⁄2 Teaspoon|
|Prepared horseradish||1 Teaspoon|
|Liquid hot pepper seasoning||1⁄8 Teaspoon|
|Green onion||3 Tablespoon, chopped|
|Chopped green onion||3 Tablespoon|
|Hard cooked eggs||2 , shelled and sliced|
Trim celery hearts so each is about 6 inches long; reserve trimmings for other uses.
Split each celery heart in half lengthwise.
Bring about 1 inch water to boil in a wide frying pan.
Add celery; cover and simmer for 6 to 8 minutes or just until tender when pierced.
Drain, plunge into cold water, then drain again.
Cover and chill for several hours or until next day.
Mix together sour cream, chili sauce, Worcestershire, horseradish, hot pepper seasoning, and salt and pepper to taste; cover and chill.
To serve, place celery hearts on 6 individual lettuce-lined plates; garnish evenly with onion, egg slices, and lemon wedges.
Pass dressing to spoon over.