From the Garden...Olive-stuffed Celery

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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