Instructions: 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.

Vegetables

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