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Creamed Celery With Pecans
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4 c. celery, cut diagonally into 1/2"
pieces
3 tbsp. butter
2 tbsp. flour
2 c. milk
3/4 tsp. salt
3/4 c. pecan halves
1/2 c. bread crumbs
Boil celery in water to cover for about 10 minutes or until tender. Drain. Melt 2 tablespoons butter over medium heat. Stir in flour and add milk slowly, stirring constantly until thick and smooth. Add salt and drained celery. Spoon mixture into greased 1 1/2 quart casserole. Top with pecans (or mix in with celery mixture). Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. (Can refrigerate, then bring to room temperature and bake.) Bake uncovered at 400 degrees for 15 minutes.
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