4 c. diagonally sliced celery
2 tbsp. butter
1/2 c. slivered, blanched almonds
1 tbsp. chicken seasoned stock base
1/8 tsp. garlic powder
2 tsp. instant minced onions
2 tbsp. dry white wine
1 tsp. Mei Yen seasoning (or 1 tsp. Beau Monds or 1/2 tsp. salt)
1 tsp. parsley

Use the large, green outer stalks of celery. Slice about 1/4 inch thick diagonally. Rinse in cold water. Melt 1 tablespoon butter in fry pan. Add almonds and cook until brown. Stir frequently. (Be careful not to burn almonds!!) In a large frying pan, melt the remaining butter.

Add celery, sprinkle with chicken stock base, garlic powder and onion. Cover and cook over low heat, turning celery several times with a pancake turner. Cook just until crisp-tender about 10 minutes. Add wine, Mei Yen and almonds. Cook 2 to 3 minutes. Sprinkle with parsley and serve at once. Makes 6 servings.