Far East Celery

This is another of my mother-in-law's delicious recipes. I'm not a big celery fan, but this dish is very yummy. In fact, I could eat the leftovers as a meal in itself. She has served it as a side for a Thanksgiving spread. I made it with Rice-a-Roni meatballs and baked squash this week. Here's a topic for conversation... What do you call one piece of celery? What do you call the whole package?? (WITHOUT looking it up on the internet, or you're disqualified.)

Far East Celery

4 c. celery, cut into 1/2 to 1" pieces (I used a whole... er, package.)

1 (15 oz.) can sliced water chestnuts, drained and roughly chopped

1 (10 oz.) can cream of chicken soup (I used Healthy Request.)

1 small jar chopped pimento with juice

1 (2 oz.) package sliced almonds (I think I used slivered, or whatever was in the cupboard.)

1/2 c. croutons (Not the salad ones... the little squares that you would use to make stuffing.)

1 T. melted butter

In a medium saucepan, cook the celery in salted water for 5 minutes and drain. Return the celery to the pan and stir in the water chestnuts, cream soup, pimento, and almonds. Transfer the mixture to a buttered casserole dish. Sprinkle croutons on top and drizzle with melted butter. Bake for 45 minutes in a 350 degree oven.

Yield: 6 servings