2 tbsp. butter in lg. skillet (low heat)
1/3 c. slivered almonds, saute in butter until lightly brown
4 c. sliced celery
1 cube chicken bouillon, crumbled
1 tbsp. instant minced onion
1 tsp. Accent
1/2 tsp. ground ginger
1/2 tsp. sugar
1/2 tsp. garlic powder

Mix together sugar and garlic powder and add to celery mixture. Stir until mixed. Cover and cook, stirring occasionally about 10 minutes until celery is tender crisp.