Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.