 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites. This recipes is rich and crunchy! Ingredients:
4 cups celery, cut in 1-inch pieces |
1 (10 3/4 ounce) can condensed cream of chicken soup |
1/2 cup sour cream |
1 cup toasted slivered almonds |
1 (4 ounce) can water chestnuts, drained and sliced |
buttered soft breadcrumbs |
Directions:
1. Cook celery in a small amount of boiling salted water until it is tender, but still crisp- Drain.
2. Stir in soup, sour cream, almonds and sliced water chestnuts.
3. Spoon mixture into a buttered shallow 2-quart baking dish, sprinkle with buttered crumbs.
4. Bake at 350 degrees for 30 minutes.
|
|