Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Green beans; Salt Pepper to taste
1 bn Celery; 3 tb Butter -=OR=-
1/4 c To 1/2 c butter -=OR=- 3 tb Margarine;
1/4 c To 1/2 c margarine; 3 dr To 5 dr lemon juice
3 tb To 5 tb. chicken broth; 4 Strips pimento

Trim ends from green beans, plunge into boiling water, cook uncovered
for 10 minutes, or until barely tender. Drain beans to colander and
put under running cold water until cold. Dry beans and put aside.
Remove strings from celery and cut into strips about the size of
green beans. Put celery in large skillet with butter or margarine and
chicken broth. Cover skillet with a buttered piece of waxed paper and
lid. Cook the celery slowly until tender. Season with salt and
pepper to taste and keep warm. In skillet, toss the reservered green
beans with 3 tb butter until well heated. Season beans with salt and
pepper to taste and a few drops of lemon juice. Arrange beans and
celery in heated serving dish and garnish with pimento strip. Serves
8. Source: Mrs. Robert E. Pembleton (Sandy), The Stuffed Cougar,
Richmond, VA. Submitted By NANCY O'BRION On 02-11-95

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