Phyllis Groves of Ukiah, California, says, “This light but different vegetable combination goes well with almost any main dish.”
- 3/4 cup sliced celery
- 1 tablespoon butter, cubed
- 1 cup frozen corn, thawed
- 1/8 teaspoon salt
- Dash pepper
- In a small skillet, saute celery in butter until crisp-tender; add corn. Cook and stir until heated through. Stir in salt and pepper. Yield: 2 servings.
Originally published as Corn 'n' Celery Saute in Cooking for 2 Fall 2008, p49
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