1 1/4 lbs. tender green beans or 2 pkgs. frozen French cut green beans
1 sm. head celery
1 1/2 c. chicken stock, boiling
3 tbsp. butter
Salt and pepper to taste

If able to find fresh tender, new green beans, leave them whole. If not, use French cut green beans. Slice the celery into little sticks about same size as beans. Cook vegetables, covered, in boiling chicken stock until tender crisp. Drain. Cook stock down to about 3 tablespoons, add butter and pour over vegetables. Makes 6 to 8 servings.