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.
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.