Subject: Stuffed Celery
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 30 2003 - 07:40:58 EDT
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FOOD FUNNY
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Thanks to reader Amber Kuehn for this food one-liner:
Waiter! Waiter! Bring me a crocodile sandwich and make it snappy!
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TODAY'S RECIPE
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I haven't done many Fourth of July menus in the past six years because
so many of our traditional Independence Day dishes are pretty basic.
This year I'll try to add a little panache to some traditional American
favorites with the following menu:
Monday's Starter
Stuffed Celery
Tuesday's Soup or Salad
Bird of Paradise Salad
Wednesday's Side Dish
Grilled Corn on the Cob
Thursday's Entree
Blue Cheeseburgers
Friday's Dessert
Plugged Watermelon
Be sure to use only freshly grated Parmesan cheese and the tenderest,
pale green inner ribs of celery if you want this dish to stand out
from common lunch box fare.
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.
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