$11.29 Per Lb. RECIPE: This dish is especially served as an entree or appetizer. They are good hot or cold. 8 or 12 stalks of celery. The paskel celery is best for that. Wash them well. 1/2 lb. ground veal, 1 teas. fine bread crumbs, 1 tbs. chopped walnuts, juice of half lemon, 1tbs. of chopped parsley, 2 tbs of tomato sauce, 1 clove crushed garlic, 1 tbs. oil, 1/2 cup water, dash of white pepper, salt. Mix meat with salt, spices, crumbs, parsley, adding a tbs. water, stuff celery and cut the upper part which is hollow. Arrange in baking casserole, in which you have put oil. Mix lemon juice, water, tomato sauce, crushed garlic and pour over the celery. Cover and bake in 300 degree until meat is tender, leaving a little juice in it. Cooking time about 1hr. This is also good served with rice. Recipe: KEFFTES - SOUR MEAT BALLS 1 lb ground beef and veal 1 egg 1 tbs matzah meal pinch of salt and all spice 1 tsp chopped parsley 3/4 tbs finely chopped walnuts - optional Blend meat, spices, parsley and walnuts. Shape into small patties the size of a golf ball. Dip each one in beataen egg and then in matzah meal. Fry in about 3 tbs of oil and drop them into sauce. Let them simmer on low fire for 1 hour. SAUCE FOR KEFFTES 2 small cans of tomato sauce 1 clove minced garlic 1 tsp dry mint leaves 2-2 1/2 tbs temerhindy or Worchestershire sauce (depends on your taste) Juice of one lemon Put tomato sauce in deep saucepan. Add crushed garlic and mint leaves, salt to taste and add temerhindy. Bring to boil. Drop in meat balls, cook about 1 hour.