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| What You Need: |
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2 cups finely chopped celery
¼ cup butter or margarine
1 cup heavy cream
½ teaspoon salt
1/8 teaspoon ground nutmeg
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| How To Cook: |
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1. Saute celery in butter until soft, about 10 minutes.
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2. Place celery and cream in blender; whir until smooth.
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3. Return sauce to pan; add salt and nutmeg. Heat thoroughly.
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4. Serve along side kabobs.
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