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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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