Preparation:
Cook celery in boiling water 5 minutes; drain. Combine celery, water
chestnuts, and almonds; spoon into a greased 1 1/2 quart baking dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half and
chicken broth; cook over medium heat, stirring constantly, until thickened
and bubbly. Stir in salt. Pour sauce over celery mixture; sprinkle with
mushrooms. Bake at 350 F for 15 minutes; sprinkle with cheese, and bake an
additional 15 minutes. |
