SCALLOPED CELERY

4 cups thinly sliced celery
6 tablespoons butter or margarine, divided use
3 tablespoons flour
1/2 teaspoon salt
1 cup milk
1 (4-ounce) can mushroom stems and pieces, drained
2 tablespoons finely chopped green pepper
2 tablespoons diced pimientos
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup soft bread crumbs

Preheat oven to 350 degrees F. Grease a 1-quart baking dish and set aside.

In a large skillet, saute celery in 4 tablespoons butter about 5 minutes until tender. Remove celery with a slotted spoon and set aside.

Stir flour and salt into skillet until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Add mushrooms, green pepper, pimientos and cheese. Stir until cheese melts. Return celery to pan; stir to coat. Pour into baking dish.

Melt remaining 2 tablespoons butter; toss with bread crumbs. Sprinkle over celery mixture.

Bake, uncovered, for 20 to 25 minutes or until bubbly.

Makes 6 servings
Source: The Best Of Country Cooking, 2000