Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Whole almonds; blanched |
| 2 tablespoons | Butter (no substiture!) |
| 4 cups | Celery; sliced at angle to make crescent shape |
| 1 \N | Chicken bouillon cube |
| 1 medium | Onion; sliced very thin |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Ginger |
Saute onions in butter until golden; add remaining ingredients, cover and cook over medium heat about 10 minutes. Stir often. Serve hot.
MRS BIGELOW ROBINSON (JUDY)
LITTLE ROCK, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .