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    Celery and Water Chestnut Casserole

    Source of Recipe


    2 bouillon cubes
    1 3/4 c. boiling water
    1 bunch celery, bias cut in 3/4" pieces
    1/2 tsp. salt
    dash pepper
    1/2 tsp crushed basil leaves
    2 Tblsp. cornstarch
    2 Tblsp. cold water
    2 (5 oz cans) water chestnuts, drained and sliced
    1/2 c. sliced almonds
    1/2 c. fine dry bread crumbs
    2 Tblsp. melted butter or margarine

    Dissolve bouillon cubes in boiling water. Combine celery with
    bouillon and seasonings, cover and cook until celery is trender-crisp,
    about 10 minutes. Blend cornstarch with cold water; gradually stir
    into celery mixture. Cook and stir until thickened. Add water
    chestnuts and almonds. Turn into 2-qt. casserole. Toss crumbs
    with melted butter; sprinkle over top of celery.

    Bake, uncovered, in moderate oven (350) about 25 minutes. Makes
    5 to 6 servings.




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