Recipe - Celery Saut

1 Bunch celery
1 cn (8oz) water chestnuts;
drained and chopped
1 pack (2oz) almonds; toasted
One fourth cup 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 Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.