Product Recipes
4 cups celery, cut in 2" pieces
sea salt
1 can (10-1/2 oz) condensed cream chicken soup
1/2 cup dairy sour cream
1 cup slivered almonds
1 can (4 oz) water chestnuts, drained and sliced
buttered soft bread crumbs
Cook celery in small amount of boiling salted water until tender but still crisp. Drain and add soup, sour cream, almonds and water chestnuts. Place in shallow, 2 quart baking dish and sprinkle with crumbs. Bake 350° F for 30-35 minutes. Serves 6.
