- 1/4 cup slivered almonds
- 1/2 cup sliced water chestnuts
- 5 tbspns butter
- 3 tbspns flour
- 1 cup chicken broth
- 3/4 cup light cream
- 1/2 cup sliced mushrooms
- 1/2 cup Parmesan cheese
- 1/2 cup dry bread crumbs
Preheat oven to 350 degrees. Parboil celery 5 minutes. Drain and put in buttered casserole dish with almonds and water chestnuts.
Melt 3 tablespoons of butter; add flour and stir until bubbly. Slowly stir in broth and cream. Simmer 5 minutes. Add mushrooms to sauce, and pour over celery. Sprinkle with Parmesan cheese, remaining 2 tablespoons of butter, and bread crumbs.
Bake 30 minutes or until bubbly. Yield: 6 servings.
More "Lost" Celery RecipesCelery Victor with Crab Legs or Shrimp (1946)
California Orange Waldorf Salad (1980)
(Origin - "Philadelphia Main Line Classics" by The Saturday Club of Wayne, Pennsylvania, 1982. Recipe contributed by Elizabeth Taylor Young.)