HUNTINGTON -- Ah, celery. The perfect team player for providing flavor and crunch to appetizers, snacks, salads or a variety of other cooked dishes.v

This beloved vegetable, a common household staple along with carrots, onions and potatoes, is available in loose stalks, pre-packaged celery hearts, in seed or in soup forms.

Celery is low in calories, containing only nine in one large rib. It is an excellent source of vitamin C and could contain active compounds to help lower cholesterol, reduce high blood pressure or be useful in cancer prevention.

It is also a low-sodium food, with only 52 milligrams in a large rib. That same rib provides one gram of dietary fiber.

Celery, introduced in the United States early in the 19th century, is unlimited in its uses. Probably one of the greatest snacks of all time is celery topped with some peanut butter, which was often used as a lunch item in my childhood days. The vegetable can also be eaten raw, dipped in vegetable dips, added to green salads or vegetable platters, cut into stuffing or vegetable side dishes, sautéed in stir-fry dishes or cooked with soups and stews.

To celebrate National Fresh Celery Month in April, these recipes are taken from the cookbook, "Home Away from Home: Recipes from Hospitality House of Huntington:"

CARROT-CELERY VEGETABLES

3 large carrots, cut 1/4 inch on diagonal

3 large celery sticks, cut 3/4 inch on diagonal

1 tablespoon olive oil

1/4 tablespoon butter

1/4 cup toasted almond slivers or pine nuts

Juice of 1/2 fresh lemon

Place olive oil and butter in hot frying pan. Allow the two to become hot. Add carrots; stir-fry until carrots begin to lose crispness. Add celery; stir-fry until celery begins to lose crispness. Squeeze fresh lemon on mixture. Add nuts; mix thoroughly. Serve immediately.

VEGETABLE SUPER QUICK DIP

2 packets onion-flavored instant broth and seasoning

1 cup sour cream

Assorted chunks raw vegetables (celery, carrots, cauliflower, etc.)

Combine seasoning packets and sour cream. Let stand 5 minutes. Serve with assorted chunks of raw vegetables.

Using the "seed" form of celery, this recipe is from "Cooking with Smitty's Mom" by Barbara Smith and Michael W. Smith:

CRISPY COLESLAW

1 small head cabbage, shredded (about 11/2 pounds)

1 medium onion, chopped

1/2 cup plus 2 tablespoons cider vinegar

1 teaspoon salt

1/2 green pepper, chopped

1/2 red pepper, chopped

1 cup sugar

1/2 cup vegetable oil

1 teaspoon celery seeds

Combine cabbage, peppers, onion and sugar in large bowl; stir well. Cover; chill 2 hours. Combine remaining ingredients in saucepan; bring to boil, stirring until salt dissolves. Pour over cabbage mixture; toss gently. Cover; chill at least 2 hours before serving. Will keep several days in refrigerator.

Using the "soup" form of celery, these recipes are from the Smith volume:

CHICKEN SPECTACULAR

2 cups diced cooked chicken

2 cups cooked rice

1 can cream of celery soup

1 (8-ounce) can sliced water chestnuts

2 tablespoons chopped onion

Buttered bread crumbs

1 (9-ounce) package frozen baby green peas

1/2 cup mayonnaise

1/4 teaspoon salt

2 tablespoons chopped pimiento

Pepper to taste

1/2 cup sliced almonds, toasted

Mix all ingredients except bread crumbs and almonds; place in two-quart casserole. Cover with buttered bread crumbs and almonds; bake at 350 degrees 25 minutes.

CHICKEN DRESSING CASSEROLE

6 chicken breasts, cooked and chopped into 1-inch pieces (reserve broth)

1/2 of 13-ounce can evaporated milk

1 stick margarine

1 can cream of chicken soup

1 can cream of celery soup

2 cups chicken broth (1 from chicken and 1 can broth)

1 package cornbread stuffing mix

Place chicken in bottom of greased casserole dish. Mix soups and canned milk; pour over chicken. Mix broth and melted margarine with stuffing mix; spoon over chicken and soup mixture. Bake at 350 degrees 45 minutes.

This recipe is from "The Original Community Cookbook: Greenbottom Community and Senior Center":

TUNA CASSEROLE

2 cups macaroni

1 can cream of celery soup

1 can peas

1-2 cans tuna

Cook macaroni, drain water; pour into casserole pan. Add soup, peas and tuna; mix. Top with crushed potato chips. Bake at 350 degrees 1/2 hour.

This recipe is from About.com:

SAVORY STUFFED CELERY BITES

2 bunches celery

1 (8-ounce) package cream cheese, softened

3 ounces blue cheese, crumbled (about 3/4 cup)

Heavy cream

11/2 teaspoons dill weed or 2 tablespoons fresh chopped dill

2 tablespoons minced fresh or frozen chives

1 teaspoon caraway seeds

Salt and paprika

Trim celery; cut ribs into 3-inch pieces; wash and dry with paper towels. Beat together cream cheese and just enough cream to make mixture the consistency of very stiff whipped cream. Fold in dill weed, chives and caraway seeds; add salt to taste. Spoon into celery cavities; sprinkle with paprika. Chill thoroughly. If desired, use a fancy pastry tip and press mixture onto celery with pastry bag.

Brenda Lucas/The Herald-Dispatch

April is National Fresh Celery Month. Celery can be used in a variety of ways, but few are as popular as just served raw with peanut butter.