Celery And Almonds Au Gratin
|Celery||4 Cup (64 tbs) (1 Inch Pieces)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Coarsely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Homemade chicken broth/Canned / from bouillon||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
1. Put celery and 1/4 cup chicken broth into a 1 1/2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven
7 to 8 minutes at High; stir twice. Drain celery. Stir in almonds and set aside uncovered.
2. Melt 3 tablespoons butter in a 1-quart glass measuring pitcher in microwave oven (about 1 minute at High). Add flour, salt and pepper; mix well. Add 1 cup broth and half-and-half gradually, stirring constantly. Cook uncovered 4 minutes at High, or until thickened; stir after 2 minutes, then every 30 seconds.
3. Add 1/2 cup cheese to sauce and stir until melted. Pour over celery and almonds in casserole. Sprinkle with remaining cheese.
4. Melt 2 tablespoons butter in a small glass dish in microwave oven (about 30 seconds at High). Combine melted butter and bread crumbs; sprinkle over cheese. Cover with waxed paper. Cook 1 to 2 minutes
at High, or until cheese melts.