Far East Celery
Serves
6
4
cups celery cut in 1-inch pieces
1
5-ounce can water chestnuts (drained and sliced)
1 can
cream of chicken soup
1
small jar of pimento (drained and chopped)
Top:
2
tablespoons butter
½ cup
slivered almonds
½ cup
breadcrumbs
Cook
celery in small amount of boiling, salted water for about 8 minutes. Drain. In
buttered 1-quart casserole, mix celery, chestnuts, soup and pimento. Melt
butter in skillet and lightly brown almonds. Add breadcrumbs and sprinkle over
casserole. Bake 350 degrees for 30 minutes.
Michele
Dick