The Ferguson Recipes

Far East Celery
Festive Chicken, Black Bean And Tortilla Casserole
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Five Cup Salad
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Flour, Sifted vs. Sifted Flour
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Fondue
French Bread
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Fresh Vegetable Dip
Fried Rice
Fried Rice

Ingredients
4 cups of one inch celery pieces
1 5-oz. can water chestnuts (drained and thinly sliced)
1 can condensed cream of chicken soup
1/4 c. diced pimento
1/2 c. soft bread crumbs
1/4 c. toasted slivered almonds
2 T. melted butter

Directions
Cook celery pieces in small amount of boiling, salted water till "crisp" done in about eight minutes.
Drain and mix celery with water chestnuts, soup and pimento.
Place in qt. casserole.
Toss bread crumbs with almonds and melted butter.
Sprinkle over mixture and bake for 35 minutes at 350°.
Cover for first 25 minutes then uncover to brown.

๐Ÿง‘โ€๐Ÿณ The Cook:  Dorothy Nesbit ๐Ÿ”‘ Keywords: vegetables, celery, water chestnuts, cream of chicken soup, almonds
๐Ÿ—‚๏ธ Categories: ๐ŸŒฝ Sides, ๐Ÿฅฃ Soups & Stews, ๐Ÿ… Veggies
๐Ÿ“š Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Recipe #217 was added on February 28, 2007 and last updated on November 03, 2021.
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