Here’s an
idea that was popular for entertaining in the ‘60’s…celery stuffed with some
kind of cream cheese mixture; usually with olives. It’s still good! I buy cream cheese blocks or the tubs of
plain softened cream cheese, whichever is the better buy; they work equally
well. The spread is also good on
crackers for a nice snack.
Olive-stuffed Celery
2
tablespoons pickle relish
6
pitted ripe olives plus 1 teaspoon juice
6 pimiento-stuffed olives plus 1 teaspoon
juice
1
package cream cheese -- (8
ounces) softened
1/3
cup Miracle Whip
1/4
teaspoon Garlic Salt
1/4
cup finely chopped pecans -- toasted
6
celery ribs -- cut into 2-inch pieces
Finely chop
the olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip,
juices and salt until blended. Stir in the pickle relish, olives and pecans.
Transfer to
a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe
or stuff into celery sticks. Store in the refrigerator. Yield: 2 dozen.
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