Title: Celery Saut�
Categories: Vegetable
Yield: 4 Servings

1 Bunch celery
1 cn (8-oz) water chestnuts;
-drained and chopped
1 pk (2-oz) almonds; toasted
1/4 c Margarine; melted

Chop celery diagonally and boil in salted water until just tender and still
crisp. Drain well. Toss water chestnuts in margarine. Add toasted almonds
and water chestnuts to drained celery. Toss lightly. Serve hot. Yield: 4 to
6 servings.

KATHERINE RATHER (MRS. GORDON)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.