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 WITH OLIVES
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
- Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.
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.
STUFFED CELERY STALKS
Steps:
- To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
- Season with the kosher salt, black pepper and smoked paprika.
- Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
- The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
- To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
- Season the mixture with the Worcestershire, chives, salt and black pepper.
- To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.
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