1 stalk celery
2 c. chicken broth
2 tsp. chopped parsley
1/4 tsp. oregano leaves
1/8 tsp. minced garlic
1/2 c. grated Parmesan cheese
1/4 c. Half and Half
3 tbsp. butter, melted
1/4 tsp. salt

Wash celery. Cut off top leaves. Cut stalk lengthwise into 6 wedges. In a large skillet, bring broth to boiling point. Mix in parsley, oregano and garlic. Add celery wedges. Cover and simmer 15 minutes or until nearly tender. Drain and place in a buttered baking dish, sprinkle with cheese. Combine cream, butter and salt and pour over celery. Bake uncovered in a preheated oven at 325 degrees for 20 minutes or until tender. Serves 6.