1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter or margarine
1 egg
2/3 cup milk
1 tablespoon minced fresh parsley
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
Dash of pepper
2 cups coarsely-crushed saltines (about 27 crackers)
In a skillet over medium heat, saut celery and onion in butter until tender.
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In a bowl, combine egg, milk, parsley, sage, thyme, salt and pepper. Add the crackers and celery mixture; toss lightly. Place in a greased 1-quart baking dish. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until browned.
Yields 2 servings.
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