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Celery Almondine

Serves: 8

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   1 celery large stalk, cleaned and trimmed
   1 1/2 cups chicken broth (your own or canned)
   1/4 cup butter or margarine
   1 1/2 tablespoons flour
   1/2 cup cream
   1 cup almonds whole blanched, toasted
   Bread crumbs
   2 tablespoons butter or margarine


Heat oven to 350 F. Cut celery diagonally in 1-inch slices; boil 5 minutes in chicken broth. Drain and reserve broth. Set celery aside. (Broth should measure 1 1/2 cups; if not enough, add milk to make required measurement.) Melt 1/4 cup butter or margarine in saucepan; add flour and simmer, stirring, for 3 minutes. Remove from heat; add chicken broth and heavy cream. Return to heat and simmer, stirring constantly until thickened, about 10 minutes. Combine celery and almonds in 2-quart baking dish; pour sauce over mixture. Sprinkle with bread crumbs and dot with 2 tablespoons butter or margarine. Bake for 20 to 30 minutes until sauce bubbles and topping browns.

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