Cracker Dressing \r\nfor Two\r\n1\/2 cup chopped celery\r\n1\/2 cup chopped onion\r\n2 Tbsp. butter or margarine\r\n1 egg\r\n2\/3 cup milk\r\n1 Tbsp. minced fresh parsley\r\n1\/2 tsp. rubbed sage\r\n1\/4 tsp. dried thyme\r\n1\/4 tsp. salt\r\nDash pepper\r\n2 cups coarsely crushed saltines (about 27 crackers)\r\nIn skillet over medium heat, saut\u00e9 celery and onion in butter until tender. \r\nIn a bowl, combine egg, milk, parsley, sage, thyme, salt and pepper. \r\nAdd crackers and celery mixture; toss lightly. \r\nPlace in greased 1-quart baking dish. \r\nBake, uncovered, at 350\u00ba for 25-to-30 minutes on until browned.\r\n\r\nSour Cream Biscuits\r\n1 cup self-rising flour*\r\n1\/4 tsp. baking soda\r\n3\/4 cup sour cream\r\n2 tsp. vegetable oil\r\nIn a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. \r\nTurn onto a floured surface; knead 4-to-6 times. \r\nRoll out to 1\/2-inch thickness; cut with a 2 1\/2-inch biscuit cutter. \r\nPlace on greased baking sheet. Lightly spray tops with non-stick cooking spray. \r\nBake at 425\u00ba10-to-12 min. or until golden brown.\r\n\r\n*Substitute for self-rising flour: Place 1 1\/2 tsp. baking powder and 1\/2 tsp. salt in measuring cup. Add all purpose flour to equal 1 cup.