Post by Chris in NM on Jun 30, 2003 7:11:28 GMT -6
Stuffed Celery
4 oz (110 g) cream cheese at room temperature
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter
1 tsp (5 ml) celery seed
Salt and freshly ground pepper to taste
12-16 inner ribs of celery with leaves attached
Combine the cream cheese, Parmesan, butter, celery seed, salt, and pepper and blend to combine thoroughly. Using a spoon or a pastry bag with a star nozzle, fill the concave portion of the celery stalks with the mixture. Serve chilled. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
4 oz (110 g) cream cheese at room temperature
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter
1 tsp (5 ml) celery seed
Salt and freshly ground pepper to taste
12-16 inner ribs of celery with leaves attached
Combine the cream cheese, Parmesan, butter, celery seed, salt, and pepper and blend to combine thoroughly. Using a spoon or a pastry bag with a star nozzle, fill the concave portion of the celery stalks with the mixture. Serve chilled. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes