3 cups diced celery
1 Tablespoon sugar
1 cup pecan halves
1/2 stick butter or margarine
3 Tablespoons flour
1/2 pint cream
1 teaspoon salt
1/2 teaspoon red pepper
1 egg, well beaten
Ritz crackers, crushed
Place celery and sugar in water to cover. Cook until tender.
Drain and mix with pecans. Make cream sauce with butter, flour,
and cream, stirring until thick. Add salt, pepper, and egg. Mix
with celery and nuts. Pour into buttered 1 1/2-quart casserole
dish; top with cracker crumbs. Bake 1/2 hour at 325F.