Sweet and Sour Celery
1 bunch celery
2 chicken bouillon cubes
1 1/2 cps hot water
1/2 cp sliced onions
1 1/2 tbsp cornstarch
1 1/2 tbsp cold water
3 tbsp orange marmalade
1/2 tsp salt
1/8 tsp ground black pepper
2 tsp lemon juice
1/4 cp toasted almonds
1 - Trim tops from celery (save for soups, stews, etc.).
2 - Separate celery into ribs.
3 - Cut in 2-inch lengths (makes about 6 cups);set aside.
4 - In a large skillet combine bouillon cubes and water.
5 - Heat and stir until bouillon cubes are dissolved.
6 - Add onions and reserved celery.
7 - Bring to boiling point.
8 - Reduce heat and simmer, covered, until celery is crtisp tender (about 6 minutes).
9 - Combine cornstarch with cold water.
10 - Stir in marmalade, salt, black pepper, and lemon juice.
11- Stir mixture into skillet.
12 - Cook and stir until mixture boils and thickens.
13 Stir in toasted almonds.
14 -Makes 6 portions.