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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Near East Celery Recipe

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This recipe for Near East Celery is from Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. celery, cut in ½ inch slices
1 5 oz. can water chestnuts, drained and thinly sliced
1 can cream of chicken soup
¼ c. diced pimiento
½ c. soft bread crumbs
¼ c. slivered almonds
Directions:
Directions:
Cook celery in water for about 8 minutes until crisp. Drain well. Add water chestnuts,
chicken soup and pimiento and place in 2 quart casserole dish.
Mix bread crumbs and almonds and sprinkle on top of celery mixture.
Bake at 350º for 35 minutes.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe was given to me at my bridal shower in 2002 by my great grandmother, Helen Kane (my Dad's maternal grandmother.) She gave this sweet handwritten advice on the recipe card-- "Never retire without a kiss."

 

 

 

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