| 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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