4 c. celery
2 tbsp. butter
1/2 c. slivered almonds
1 tbsp. chicken stock base
1/8 tsp. garlic powder
2 tsp. instant onions
2 tsp. dry white wine
1 tsp. MSG
1 tsp. parsley

Use large outer stalks of celery, 1/4 inch cut diagonal. Rinse in cold water. Melt 1 tablespoon butter in frying pan. Put in almonds, cook until brown; stir frequently. Melt remaining butter in saucepan. Add celery, sprinkle with stock base, garlic and onion. Cover, cook over low heat; turn. Cook until crisp but tender. About 10 minutes. Add wine, MSG, almonds, cook 2-3 minutes longer. Sprinkle with parsley. Serve.