Stuffed Celery M.Salads, Salad Dressings, and Relishes No.006
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|Yield: 100 Portions Each Portion: 2 Pieces|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
| | | | 1. Trim, wash, and prepare celery |
| | | | as directed on Recipe Card |
| | | | M-G-1. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 6LB | | 2. Place celery in iced water 1 |
|Ice, Water or Cubes | |to cover | hour or until crisp. Drain. |
| | | | Place on sheet pans lined with |
| | | | wax paper. Set aside for use |
| | | | in Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 3LB | 2.25 Qrt | 3. Combine cheese, pimientos, |
|steurized Process | | | Salad Dressing, red pepper, & |
|Pimiento | 12OZ| 1.50 Cup | Worcestershire sauce, blend |
|Dressings, Salad | 8OZ| 1.00 Cup | well. |
|Pepper, Red, Ground | | 0.50 Tspn| 4. Fill hollow section of each |
|Worcestershire Sauce| | 1.00 Tbsp| celery piece with mixture. |
| | | | 5. Cover; refrigerate until ready |
| | | | to serve. |
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NOTE: 1. In Step 1, 8 lb 4 oz fresh celery A.P. will yield 6 lb
trimmed celery cut into 2 to 3-inch pieces.
2. In Step 2, 1 lb (1/3-No. 10 cn) canned cheese, American,
processed, dehydrated combined with 1 cup warm water may be
substituted for cheese. See Recipe F-G-1.
3. In Step 2, 2-7-oz cn canned pimientos may be used.
VARIATION
1. BLUE CHEESE STUFFED CELERY: Follow Steps 1 and 2. Omit
ingredients in Step 3. Reconstitute 1 oz (3 2/3 tbsp)
nonfat, dry milk in 7/8 cup warm water; blend with 1 lb
blue-veined cheese and 2 lb (1 qt) cottage cheese. Follow
steps 4 and 5.
2. COTTAGE CHEESE STUFFED CELERY:Follow Steps 1 and 2. Omit
ingredients in Step 3.Combine 2lb (1 qt) cottage cheese,1/4
cup tomato catsup, 2 tbsp prepared horseradish, and 2 tsp
grated dry onion; blend throughly. Follow Steps 4 and 5.
3. COTTAGE CHEESE AND RELISH STUFFED CELERY:Follow Steps 1 & 2.
Omit ingredients in Step 3. Combine 2lb(1qt)cottage cheese
and 1lb (2cups)pickle relish.Follow Steps 4 and 5.
4. PEANUT BUTTER STUFFED CELERY: Follow Steps 1 and 2. Omit
ingredients in Step 3. Combine 1lb 2 oz (2 cups) peanut
butter with 1 1/2 cups (1-1 lb jr) honey; blend throughly.
Follow Steps 4 and 5.