Preheat oven to 350 degrees. Trim tops from celery; cut celery in 1-inch pieces. In 10-inch skillet, melt margarine. Add carrots, green pepper, onion and celery; saute for 5 minutes. Spoon into a 12 x 8 x 2-inch baking pan or 2-quart casserole. Stir in tomatoes. In a small bowl, mix cornstarch and chicken broth until blended; stir in parsley and basil. Pour over vegetables. Cover and bake until celery is tender, about 45 minutes. Serves 6. Note: Canned tomatoes may be used instead of fresh tomatoes. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (781g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 825 (85%)|
|Amt Per Serving||% DV|
|Total Fat 91.6g||122 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 43.7g|
|Polyunsanturated Fat 27.6g|
|Cholesterol 0mg||0 %|
|Sodium 1633.2mg||56 %|
|Potassium 1374.5mg||36 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 28.3g|
|Protein 6g||9 %|
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Calories per serving: 969
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