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Title: Celery and Pecan Casserole
Categories: Vegetable Nut Southern Side Casserole
Yield: 6 Servings
| 3 | Large bunches of celery, | |
| Cleaned and cut into 1/2- | ||
| Inch slices (about 3 cups) | ||
| 1 | tb | Sugar |
| 1 | c | Pecan halves |
| 1/4 | c | Butter or margarine |
| 3 | tb | All-purpose flour |
| 1 | c | Half-and-half |
| 1 | Egg, beaten | |
| 1 | ts | Salt |
| 1/4 | To 1/2 teaspoon red pepper | |
| 1/2 | c | Buttery cracker crumbs |
Combine celery, sugar and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until celery is tender. Drain well. Place celery and pecans in a lightly greased 1 1/2 quart casserole. Set aside.
Melt butter in a heavy saucepan over low heat; gradually blend in flour, and cook 1 minute, stirring constantly. Gradually add half-and-half, stirring constantly.
Gradually stir about 1/4 of hot flour mixture into egg; add to remaining mixture in saucepan, stirring well. Add salt and pepper; cook 1 minute, stirring constantly. Pour sauce over celery mixture.
Sprinkle cracker crumbs over top of casserole. Bake, uncovered, at 325F. for 30 minutes.
The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN 4 July 1996
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