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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Celery with Water Chestnuts Recipe

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This recipe for Celery with Water Chestnuts is from Generations of Recipes: The Clarke 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:  
1 1/2 bunches celery
2 1/2 cups water
3 chicken bouillon cubes
3/4 tsp basil
3/4 tsp salt
1/2 tsp pepper

1 1/2 cans cream of celery soup
2 8oz cans sliced water chestnuts
2/3 cup sliced blanched almonds

buttered bread crumbs
Directions:
Directions:
Slice celery into 3/4 inch pieces and bring to boil in a saucepan with water, bouillon cubes, basil, salt and pepper. Simmer about 10 minutes until still slightly crisp. Drain.
Combine in a 2 quart casserole; soup, cooked celery, water chestnuts and almonds.
Top with buttered bread crumbs and bake uncovered at 350 degrees for 30 minutes.
Number Of Servings:
Number Of Servings:
12

 

 

 

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