Creamed Celery With Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Celery, cut diagonally into |
| 3 | T | Butter |
| 2 | T | Flour |
| 2 | c | Milk |
| 3/4 | t | Salt |
| 3/4 | c | Pecan halves |
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
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. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 229
Total Fat: 26.7g
Cholesterol: 32.7mg
Sodium: 692.6mg
Potassium: 610.3mg
Carbohydrates: 25.1g
Fiber: 4.7g
Sugar: 10.1g
Protein: 9.1g