Celery Crunch

1 litre celery sliced in 1" lengths (4 cups) salted water 50 ml butter 50 ml flour 250 ml water 125 ml table cream 15 ml chicken bouillon powder 75 ml sliced mushrooms drained 125 ml sliced water chestnuts 125 ml slivered almonds 50 ml grated parmesan cheese 50 ml butter 125 ml cracker crumbs

Cook celery in salted water until tender and place in casserole. Melt butter in saucepan. Mix in flour water and cream and cook until it boils and thickens stirring. Add chicken boullion, mushrooms,water chestnuts and almonds. Stir and pour over celery. Sprinkle with cheese. Melt butter in small saucepan. Add cracker crumbs. Stir until mixed. Spread over all. Baked uncovered for 350 degrees for 30 to 35 minutes until golden and celery is tender.

Sounds like a strange dish but it tastes pretty good.....your dad liked this one.