6 large stalks celery
3/4 cup water
1/2 teaspoon instant chicken bouillon
2 tablespoons butter or margarine
1/4 cup grated Parmesan cheese
Minced parsley

Cut celery into 2-inch pieces. Heat celery, water and bouillon to boiling; reduce heat. Cover and cook until celery is crisp-tender, about 15 minutes; drain. Dot with butter; cover and let stand until margarine is melted. Sprinkle with grated cheese and parsley.

Yields 4 to 6 servings.

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