| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casserole | 8 | Servings | |
INGREDIENTS
| 4 | c | Celery |
| 1 | cn | Cream of chicken soup |
| 1/4 | c | Slivered; blanched almonds |
| 2 | tb | Chopped pimento |
| 1/2 | c | Seasoned bread crumbs |
| 2 | tb | Butter; melted |
INSTRUCTIONS
Cut celery into 1 inch strips; boil in salted water for about 12 minutes or until tender. Combine celery, soup, almonds and pimento; place in casserole. Mix crumbs in butter and sprinkle over casserole. Bake uncovered at 350 degrees for 30 minutes. Serves 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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