1 stalk celery
2 tbsp. butter
1/2 c. minced onion
2 tbsp. flour
12 oz. can cocktail vegetable juice
3/4 tsp. salt
1/2 tsp. oregano, crumbled
1/4 tsp. ground black pepper

Trim stem end from celery stalk, keeping base intact, cut top so that stalk is 6 inches long, chop enough tops to make 1/2 cup chopped celery, reserve. (Use remaining tops for soups, stews.) Cut trimmed celery stalk into fourths or sixths, lengthwise; place in a 12 x 8 x 2 inch baking dish. In a small saucepan, melt butter, add onion, mushrooms, and reserved chopped celery, saute 5 minutes. Stir in flour. Gradually blend in vegetable juice, salt, oregano and black pepper. Bring to boiling point. Cook and stir for 2 minutes. Pour over celery wedges, cover and bake in 350 degree oven for 40 minutes. Makes 4 to 6 servings.