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Creamed Celery with Pecans


4 c Celery; cut diagonally into
3 tb Butter
2 tb Flour
2 c Milk
3/4 ts 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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