Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 bunch | Celery |
| ¼ cup | Margarine |
| 1 cup | Diced carrots |
| 1 cup | Diced green pepper |
| ¾ cup | Chopped onion |
| 1¼ cup | Diced tomatoes |
| 1 teaspoon | Cornstarch |
| ½ cup | Chicken broth |
| 2 teaspoons | Chopped parsley |
| 2 teaspoons | Basil leaves; crushed |
Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch pieces. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes. Serves 6. Note: Canned tomatoes may be used instead of fresh tomatoes.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998