Cheesy Cauliflower And Celery - cooking recipe

Ingredients

3 c. bias-sliced celery, cut in 1/2-inch pieces
1/2 c. water
2 tsp. instant chicken bouillon granules
1 large head cauliflower
1/4 c. butter or margarine
1/4 c. all-purpose flour
1 1/2 c. milk
1 tsp. lemon juice
1 c. shredded Brick or Monterey Jack cheese (4 oz.)
2 Tbsp. chopped pecans
2 Tbsp. rolled oats
2 Tbsp. wheat germ
1 Tbsp. sunflower nuts
2 tsp. butter or margarine, melted

Preparation

Cook celery in water and chicken bouillon granules 4 to 5 minutes or until tender.
Place cauliflower in same pan.
Cook, covered, 15 minutes or until crisp-tender.
Drain, reserving the cooking liquid.
In a small saucepan, melt 1/4 cup butter or margarine; blend in flour.
Add reserved cooking liquid and milk all at once.
Cook and stir until bubbly.
Stir in lemon juice. Gradually add cheese; stir until melted.
Combine pecans, oats, wheat germ, sunflower nuts and remaining butter.
Arrange celery and cauliflower in a 10 x 6 x 2-inch baking dish.
Prepare cheese sauce and nut mixture.
Pour all the sauce over vegetables.
Bake in a 325\u00b0 oven for 30 minutes.
Sprinkle nut mixture over.
Bake, uncovered, 15 minutes more.