CELERY NEIMAN

     6-8 large celery stalks               3 tbsp butter
     1 cup fresh sliced mushrooms          salt
     ¼ cup toasted almond halves           

Slice the celery diagonally. Cook in boiling, heavily-salted water until just crisp-tender. Drain.

Sauté the mushrooms in the butter. Add the celery and the toasted almond halves and toss lightly until heated.

Adapted from “Better Homes & Gardens: Famous Foods from Famous Places” (1964). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!