2 tbsp. butter
2 tbsp. slivered almonds
1 (5 oz.) can water chestnuts, sliced
1/2 c. sliced celery
1 lb. carrots (6 to 8), cut diagonally
1 tbsp. soy sauce

In a 1 quart casserole, combine butter and almonds. Cook uncovered 3 minutes or until golden brown, stirring after one minute. Remove almonds, leaving butter in the dish. Add carrots, celery and water chestnuts. Cook covered 7 minutes. Stir in soy sauce and almonds.