Celery and Almonds

2 tablespoons butter
? cup blanches almonds
4 cups celery, sliced in ? inch pieces.
1 chicken bouillon cube, crushed
2 tablespoons minced onion
1 packet sugar substitute
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg

Melt the butter in a skillet. Add the almonds and saute on a low flame until lightly browned.
Add the celery, bouillon cube, onion, sugar substitute, garlic powder, ginger, and nutmeg. Stir well. Cooke for 10 minutes uncovered, until slightly tender but crisp.

Cinderella