Stuffed Celery

Ingredients:

1 Celery bunch; large
1 1/2 c Tomatoes; peeled -OR-
1 Garlic clove;minced
Olive oil
1/2 c Flour; unbleached
black pepper,freshly ground
chopped
2 tb Parsley, Italian;fresh
3 Eggs
1 lb Ground beef; lean
1 sl Bread; stale
salt
1 1/2 c Tomatoes;canned

Method:

Place bread, covered by water in a a small saucepan and let it soak for 5 minutes.
Drain excess water, place saucepan over high heat and cook, stirring till bread has become a pap, the consistency of cooked cereal.
Separate celery stalks and remove stringy fibers.
Cut into 36 2 1/2 inch pieces.
Place in a saucepan with 1 tsp salt.
Add water to cover, bring to a boil and cook, covered for 25 to 30 minutes.
Drain and let cool.
Place cooked bread and meat in a bowl.
Add 1 egg, 1 Tbsp parsley, 1 tsp salt and1/8 tsp pepper.
Mix well to combine.
Divide into 18 small balls.
Place 1 ball between two pieces of celery and press so that they hold together.
Roll in flour and lay on a piece of wax paper.
Continue until all the meat and celery have been used.
Beat the remaining eggs with a pinch of salt.
Heat 1/2 cup oil in a frying pan; dip stuffed celery in beaten eggs and fry until golden on all sides.
Place in a large skillet in a single layer.
Add garlic, tomatoes, 3 Tbsp oil, remaining parsley and small amounts of salt and pepper.
Place over medium heat and cook, covered for 25 to 30 minutes.
SERVES: 4-6 Note: You may prepare stuffed celery a day ahead of time.
Reheat a moment before serving, it actually tastes better than when served immediately after cooking.