| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 10 |
lg |
Celery ribs |
| 1 |
|
Stick butter |
| 1 |
cn |
(8-oz) water chestnuts; drain |
| 1 |
cn |
(10-oz) cream of chicken soup (up to) |
| 3 |
sl |
Bread; crumbled |
INSTRUCTIONS
Cut celery in 1-inch strips. Cook until tender in very small amount of
water. Drain; salt to taste; add 1/2 stick butter and let melt. Add sliced
water chestnuts and soup. Place in 1-1/2 quart casserole and cover with
crumbs which have been sauteed in remaining butter. Bake at 350 for 20
minutes or until crumbs are brown.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”