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Celery Casserole
3 cups celery, sliced 1/4-inch thick
8-ounce can sliced water chestnuts
1 can (10.75 ounces) lower fat cream of chicken soup
2 teaspoons butter
1/2 cup fat free or lower fat buttery crackers (such as Ritz), crushed*
1 ounce slivered or sliced almonds Preheat oven to 350º. Cook celery in boiling, salted water in a medium saucepan and heat to boiling. Cook for seven minutes. Do not overcook. Drain. Combine in a large bowl with water chestnuts and soup. Pour into greased, 1 1/2-quart casserole and set aside. In a medium skillet, melt butter or margarine. Stir in cracker crumbs and almonds. Pour over celery mixture. Bake, uncovered, for 30 minutes.Makes 6 side-dish servings.
If hunger makes you irritable, better eat and be pleasant. (Sefer Hasidim)
Prevent fresh fruit from getting crushed in your grocery bags. Simply blow air into the plastic bag containing the fruit and tie it so that the air cannot escape. When the fruit is packed in the paper bag, the air in the bag acts as a cushion for the fruit on its ride home.
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