Celery Sauté (ellis)
2 tablespoons SmartSpread or I Can't Believe It's Not Butter
2 cups diagonally sliced celery
1/2 cup diagonally sliced green onions, including tops
1 can (4 ounces) sliced mushrooms, drained
1 can (5 ounces) water chestnuts, drained and sliced
1 1/2 teaspoon salt
1/2 teaspoon pepper
In a large skillet or wok, melt butter. Add remaining
ingredients and sauté 2 minutes or until crisp-tender, stirring
constantly. Serve with any chicken or fish entrée.
I use fresh mushrooms... canned are blah.