Celery With Water Chestnuts Recipe
Ingredients
1 bunch celery
1 can (14 oz.) regular-strength chicken broth (1 3/4 cups)
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons each cornstarch and cold water
1 can (12 oz.) water chestnuts
1/3 cup sliced almonds
1/2 cup fine dry bread crumbs
3 tablespoons melted butter or margarine
Directions
Trim the celery, then slice into 1-inch pieces.
Put into a large saucepan, add the chicken broth, basil, salt, and pepper.
Cover and cook until the celery is almost tender but still slightly crisp, about 10 minutes.
Blend the cornstarch with cold water and gradually stir into the hot stock; cook, stirring, just until thickened.
Drain and slice water chestnuts; add to sauce along with almonds.
Turn into a 2-quart casserole.
Mix the bread crumbs with the melted butter and sprinkle over top of vegetable.
Bake uncovered in a 350° oven for 30 minutes.
Put into a large saucepan, add the chicken broth, basil, salt, and pepper.
Cover and cook until the celery is almost tender but still slightly crisp, about 10 minutes.
Blend the cornstarch with cold water and gradually stir into the hot stock; cook, stirring, just until thickened.
Drain and slice water chestnuts; add to sauce along with almonds.
Turn into a 2-quart casserole.
Mix the bread crumbs with the melted butter and sprinkle over top of vegetable.
Bake uncovered in a 350° oven for 30 minutes.
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