Yield: 4 Servings
|1 can||(8-oz) water chestnuts; drained and chopped|
|1 pack||(2-oz) almonds; toasted|
|¼ cup||Margarine; melted|
Chop celery diagonally and boil in salted water until just tender and still crisp. Drain well. Toss water chestnuts in margarine. Add toasted almonds and water chestnuts to drained celery. Toss lightly. Serve hot. Yield: 4 to KATHERINE RATHER (MRS. GORDON)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .