|Unrefined oil||2 Tablespoon|
|Diagonally sliced celery||4 Cup (64 tbs)|
|Chopped water chestnuts/Jerusalem artichokes||1⁄2 Cup (8 tbs)|
|White sauce||1 Cup (16 tbs)|
|Tamari soy sauce||1 Tablespoon|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Whole wheat bread crumbs||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds/2 tablespoons toasted sesame seeds||1⁄4 Cup (4 tbs)|
|Melted safflower butter||1 Tablespoon|
Heat a large, heavy skillet on medium heat.
Add the oil and celery.
Cover and saute about 10 minutes, stirring occasionally.
Add the water chestnuts.
Make 1 cup of plain white sauce and season it with the tamari.
Add the sauce and pimiento to the vegetable mixture in a 1 1/2 quart casserole.
Toss the bread crumbs, almonds, and safflower butter together.
Sprinkle the crumb mixture over the celery mixture.
Bake 30 minutes at 350*.