Serves: 8
Total Calories: 337

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.

Nutritional Facts:

Serves: 8
Total Calories: 337
Calories from Fat: 203

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