Trim ends of celery and cut each stalk on the diagnal into 2 or 2 inch pieces.
Combine cream cheese, olives and mayo in mixing bowl.
Season with salt (go easy olives are salty) and pepper.
Spread mixture into celery sticks.
Sprinkle with paprika.
eat. Saute the onion and celery in the butter until just
Wash, and cut the celery. Dry celery stalks with a paper towel (IMPORTANT).
Cut into 3\" pieces, and set aside.
Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
Add milk and cream together. Start with 1 T. and add more, if needed to make a creamy texture.
Add Vegetable Soup dip mix, and mix well.
Stuff celery with cream cheese mixture.
Put in a plastic container or on a serving plate, wrap, and put in refrigerator for at least 1 hours.
Serve.
. Clean six stalks of celery; cut into four pieces each
aucepan with onion, a few celery leaves, salt pepper to taste
Saute onion and celery in olive oil until soft.
Add bread crumbs and mix.
Lay 2 fillets in greased baking dish.
Mound stuffing over fillets.
Top with remaining fillets.
Anchor with toothpicks.
Bake at 450\u00b0 for 20 minutes or until fish flakes. Serves 4.
Melt butter in skillet.
Saute onion, celery, green pepper and garlic.
Stir in flour and milk.
Stir constantly until thick. Add bread crumbs, crab meat, Worcestershire sauce, salt and pepper.
Mix well.
Wash and dry the mushrooms.
Remove and chop the stems.
Melt butter in a 12 inch skillet over medium high heat. Add the mushroom stems, celery and onion.
Saute until the onion is translucent, stirring occasionally.
Stir in the bread crumbs, Worcestershire Sauce and seasonings.
Mound the stuffing onto the mushroom caps.
Arrange caps on a greased baking sheet. Bake for 5-7 minutes, or until thoroughly heated.
If you like mushrooms, you will like this!
Combine shrimp, lobster, celery, mayonnaise and lemon juice. Season to taste.
For each serving, line plate with lettuce.
Put 1/2 cup Chinese noodles in center of lettuce and a serving of salad on top of noodles.
Garnish with tomato wedges, quartered hard-boiled eggs and stuffed celery.
Top with additional mayonnaise and capers.
Serves 4.
Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.
Cut celery into 3-inch pieces.
Combine remaining ingredients, mixing well.
Stuff the celery pieces with cream cheese mixture. Yields 9 celery pieces.
Wash celery and cut into 3-inch pieces.
Combine remaining ingredients, mixing well.
Stuff celery pieces with cream cheese mixture.
Makes 9 pieces.
Soften cheese with milk or cream; add olives or pimiento and salt.
Fill the rounded sides of celery with mixture.
Serve cold with green salad or fruit salad.
Wash
and
drain
celery.
Cut into pieces three inches long. Fray
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you
want the celery to curl.
Chill in cold water
overnight.
Mix
and blend sour cream, mayonnaise and pecans.
Drain the crisp celery sticks and fill with this mixture.
Cut celery into 3-inch pieces (make sure celery is dry).
Mix remaining ingredients; spread about 1 tablespoon in each piece of celery.
Cover and refrigerate for 1 hour.
Makes about 14 appetizers.
Lightly coat a skillet with nonstick cooking spray. Add pine nuts and minced garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
Remove tops and wide base from celery stalks.
In a small bowl stir together the creeam cheese and Italian cheese blend. Spread or spoon cheese mixture into celery.
Cut each filled stalk of celery into 2-inch pieces.
Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds.
If desired, top with celery leaves.
Wash celery and cut into small pieces, about 2-inch strips. Combine raisins, olives, cream cheese and mayonnaise and stir until ingredients are mixed well.
Fill celery pieces and chill.
Wash celery and drain.
Cut into desired lengths.
Mix cheeses, pepper and chili powder.
Blend well.
Stuff celery with mix.
Serve with a zip!
Cream the Roquefort and cream cheese together.
Fill crisp celery stalks 2-inches long with this mixture.
Then with a knife, make a narrow lengthwise trench through the center of each filled celery stalk.
Fill the trench with a small quantity of caviar. Then cover it over with some of the cheese mixture, making it rounded.
Sprinkle with paprika and serve.
Separate celery ribs and cut into 2 to 3-inch pieces.
Wash and drain.
Mix cream cheese with finely chopped onion and chopped and drained olives.
Stuff the celery ribs with cream cheese mixture.
Arrange on tray and serve.