Rockin Celery Boats Recipes

Steps:

• Heat a grill or grill pan over high heat.
• Mix the cream cheese, mayonnaise, garlic, and cayenne in a medium bowl until smooth. Fold in the cheddar cheese until evenly distributed. Transfer to a large resealable plastic freezer bag and massage to soften the cheese.
• Rub the oil all over the celery stalks. Place on the hot grill grate or pan, curved side down, and grill until grill marks appear, about 8 minutes. Transfer to a cutting board. When cooled, cut into 4-inch lengths at an angle.
• Snip a hole in the corner of the bag with the cheddar spread. Pipe the spread into the cavity of each celery stalk. Press the pecans into the spread. Serve immediately.

Steps:

• Cut the celery into 4" long pieces, then slice off a thin edge at the rounded part of the stalk to help them lay flat while stuffing. Put them in a bowl of ice water and refrigerate until ready to stuff.
• In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake at 350*F. until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
• Chop pecans coarsely in a food processor. Remove and set aside. Now put the cream cheese and curry powder in the processer and process until smooth. Remove the celery from the refrigerator, drain and dry well. Scrape cream cheese out of the food processor and mix with the nuts. I usually take about 1/4 cup of red bell pepper and chop it up finely, then add to the cream cheese mixure. Fill each celery boat with a generous amount of the mixture.
• Cut the red bell pepper(or jalapenos) into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red pepper sail. Enjoy!

Steps:

• Prepare chili as directed on package. Set aside. Place lettuce in a big bowl. Top with tomatoes, chili, and cheese. Then add the olives and sour cream. Finish off with the crushed tortilla chips, and enjoy!

Steps:

• Mix all but the celery.
• Fill celery pieces with tuna mixture.
• Refrigerate until served.

Steps:

• With a small knife trim a strip down the length of the rounded side of each celery rib to form a flat bottom and cut the ribs on the diagonal into 1 1/2-inch boats. Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres. Cut 6 ounces of the Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces. In a food processor or blender combine the grated Gruyère and the pine nuts and blend the mixture unitl it is a paste. With the motor running add the oil in a stream and blend the pesto until it is emulsified. In a bowl toss the julienne Gruyère with the pesto and fill the celery boats, drained and patted dry, with the mixture. The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled. Serve the hors d'oeuvres at room temperature.