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Monday, November 16,2009

Put a twist on your Thanksgiving favorites

By McClatchy-Tribune News Service

CELERY BAKE

2 cups sliced celery

8-ounce can water chestnuts

10 3/4-ounce can cream of mushroom soup

1 stick butter, melted

1 sleeve round butter crackers, such as Ritz or Town House, finely crushed

Preheat oven to 350 degrees. Cook celery in boiling water about 7 minutes and drain. Combine with water chestnuts, soup and half the butter, and place in 2-quart baking dish. Mix cracker crumbs with remaining butter and sprinkle on top of celery mixture. Bake 30 minutes. Makes 4 to 6 servings.

From "Kentucky Cooks" by Linda Allison-Lewis

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