| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Whole almonds; blanched |
| 2 | tb | Butter (no substiture!) |
| 4 | c | Celery; sliced at angle to make crescent shape |
| 1 | Chicken bouillon cube | |
| 1 | md | Onion; sliced very thin |
| 1/2 | ts | Sugar |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Ginger |
INSTRUCTIONS
Saute onions in butter until golden; add remaining ingredients, cover and cook over medium heat about 10 minutes. Stir often. Serve hot. MRS BIGELOW ROBINSON (JUDY) LITTLE ROCK, 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.
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