Stuffed Celery
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
celery stalks
2 8-ounce packages cream cheese
1/2 cup sour cream
1/2 cup butter, softened
2 tablespoons minced capers
1 teaspoon anchovy paste
1 teaspoon minced onion
1 teaspoon dry mustard
1 teaspoon paprika
Combine cream cheese, sour cream and butter and stir until smooth. Add capers, anchovy paste, onion, mustard, and paprika. Fill celery stalks with cheese mixture. This cheese mixture can be kept in a covered container in the refrigerator for at least 1 week.
Makes about 3 cups.
Author's note: Take the time to peel the celery stalks for an entirely different flavor. For a special treat add 2 tablespoons of softened bleu cheese to mixture.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
celery stalks
2 8-ounce packages cream cheese
1/2 cup sour cream
1/2 cup butter, softened
2 tablespoons minced capers
1 teaspoon anchovy paste
1 teaspoon minced onion
1 teaspoon dry mustard
1 teaspoon paprika
Combine cream cheese, sour cream and butter and stir until smooth. Add capers, anchovy paste, onion, mustard, and paprika. Fill celery stalks with cheese mixture. This cheese mixture can be kept in a covered container in the refrigerator for at least 1 week.
Makes about 3 cups.
Author's note: Take the time to peel the celery stalks for an entirely different flavor. For a special treat add 2 tablespoons of softened bleu cheese to mixture.
