Green beans and braised celery

8 servings

Ingredients

Quantity Ingredient
2 pounds Green beans;
1 bunch Celery;
¼ cup To 1/2 c butter -=OR=-
¼ cup To 1/2 c margarine;
3 tablespoons To 5 tb. chicken broth;
Salt & Pepper to taste
3 tablespoons Butter -=OR=-
3 tablespoons Margarine;
3 drops To 5 dr lemon juice
4 Strips pimento

Directions

Trim ends from green beans, plunge into boiling water, cook uncovered for 10 minutes, or until barely tender. Drain beans to colander and put under running cold water until cold. Dry beans and put aside.

Remove strings from celery and cut into strips about the size of green beans. Put celery in large skillet with butter or margarine and chicken broth. Cover skillet with a buttered piece of waxed paper and lid. Cook the celery slowly until tender. Season with salt and pepper to taste and keep warm. In skillet, toss the reservered green beans with 3 tb butter until well heated. Season beans with salt and pepper to taste and a few drops of lemon juice. Arrange beans and celery in heated serving dish and garnish with pimento strip. Serves 8. Source: Mrs. Robert E. Pembleton (Sandy), The Stuffed Cougar, Richmond, VA. Submitted By NANCY O'BRION On 02-11-95

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