Celery With Water Chestnuts
|Celery||1 Bunch (100 gm)|
|Chicken stock||1 3⁄4 Cup (28 tbs)|
|Cold water||2 Tablespoon|
|Canned water chestnuts||12 Ounce, drained, sliced (1 Can)|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||3 Tablespoon|
Trim celery; slice into 1-inch pieces.
Put celery into a large saucepan; add the chicken stock, basil, salt and pepper.
Cover and cook about 10 minutes or until celery is tender-crisp.
Blend the cornstarch with the cold water and gradually stir into the hot stock; cook, stirring, just until thickened.
Add water chestnuts and almonds to sauce.
Spoon into a 2-quart casserole.
Mix the bread crumbs with butter or margarine and sprinkle over top of vegetable.
Bake, uncovered, at 350° for 30 minutes.