| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Celery, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | bn | Celery |
| 1/4 | c | Margarine |
| 1 | c | Diced carrots |
| 1 | c | Diced green pepper |
| 3/4 | c | Chopped onion |
| 1 1/4 | c | Diced tomatoes |
| 1 | ts | Cornstarch |
| 1/2 | c | Chicken broth |
| 2 | ts | Chopped parsley |
| 2 | ts | Basil leaves; crushed |
INSTRUCTIONS
Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch pieces. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes. Serves 6. Note: Canned tomatoes may be used instead of fresh tomatoes. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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