Recipe: Celery and Pecan Casserole

CELERY AND PECAN CASSEROLE
Source: The Southern Heritage Vegetables Cookbook

3 large bunches of celery, cleaned and cut into 1/2-inch slices (about 3 cups)
1 tbsp sugar
water
1 cup pecan halves
1/4 cup butter or margarine
3 tbsp all-purpose flour
1 cup half-and-half
1 egg, beaten
1 tsp salt
1/4 to 1/2 teaspoon red pepper
1/2 cup buttery cracker crumbs

Preheat oven to 325F. Grease a 1 1/2 quart casserole.

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 into prepared 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.