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,