Celery Saute 1 Bunch celery
1 cn (8-oz) water chestnuts; drained and chopped
1 pk (2-oz) almonds; toasted
1/4 c Margarine; melted
Chop celery diagonally and boil in salted water until just tender and still crisp. Drain well. Toss water chestnuts in margarine. Add toasted almonds and water chestnuts to drained celery. Toss lightly. Serve hot. Yield: 4 to 6 servings.
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