STUFFED CELERY
Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this and my cousins and I used to fight over the last piece.
Provided by Linda
Categories Appetizers and Snacks Cheese
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 1.8 g, Cholesterol 16.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 186.7 mg, Sugar 0.6 g
GRANDMA'S STUFFED CELERY
My grandma always made stuffed celery at Thanksgiving and Christmas. As kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with hint of a grin from Grandma. Now I never have holiday meals without it!
Provided by Sherilyn
Categories Appetizers and Snacks Cheese
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 1.4 g, Cholesterol 20.5 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.2 g, Sodium 224.5 mg, Sugar 0.4 g
STUFFED CELERY APPETIZERS
This simple appetizer will become a traditional holiday recipe. A WWII recipe Aunt Martha and Uncle Joe got the recipe from one of their favorite restaurant's in Chicago-1943.
Provided by Pat Duran
Categories Spreads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Wash and trim celery and then cut rubs into 3 inch pieces. In a food processor, blend all except paprika, until they reach a mixture like stiff whipped cream. Add salt and pepper to taste. Spoon mixture into celery wells and sprinkle with paprika. Serve chilled.
- 2. carrot and raisins or crasins.
- 3. cukes stuffed.
BLUE CHEESE-AND-PECAN-STUFFED CELERY (RACHAEL RAY) RECIPE - (4.1/5)
Provided by KDCooks
Number Of Ingredients 6
Steps:
- Combine cheeses, pecans and cranberries. Spread on celery; top with cracked pepper.
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- In the meantime wash, dry and slice celery. Choose stalks that have a wider "boat" to make them easier to fill. Cut the sticks to an even size of 4 - 5 inches. Celery keeps a long time in the refrigerator, save the pieces for later to make soup or mirapoix.
- Dice olives and pecans and set aside. When the cream cheese is softened, in a medium sized bowl, add olives, pecans, blue cheese and sour cream. Mix very well, adding milk to make the mixture more spreadable.Fold in the pecans and olives.
- With a spreader or a knife, heap the cream cheese mixture on the stalks of celery and pat it in to neatly fill the celery stick. Using the back of the knife or spreader, clean the sides of the celery.
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