1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. butter or margarine
2/3 cup milk
1 Tbsp. minced fresh parsley
1/2 tsp. rubbed sage
1/4 tsp. dried thyme
1/4 tsp. salt
2 cups coarsely crushed saltines (about 27 crackers)
In skillet over medium heat, sauté celery and onion in butter until tender.
In a bowl, combine egg, milk, parsley, sage, thyme, salt and pepper.
Add crackers and celery mixture; toss lightly.
Place in greased 1-quart baking dish.
Bake, uncovered, at 350º for 25-to-30 minutes on until browned.
Sour Cream Biscuits
1 cup self-rising flour*
1/4 tsp. baking soda
3/4 cup sour cream
2 tsp. vegetable oil
In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened.
Turn onto a floured surface; knead 4-to-6 times.
Roll out to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
Place on greased baking sheet. Lightly spray tops with non-stick cooking spray.
Bake at 425º10-to-12 min. or until golden brown.
*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.