Mamas Stuffed Celery Recipes

STUFFED CELERY

Stuffed Celery image

Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this and my cousins and I used to fight over the last piece.

Provided by Linda

Categories Appetizers and Snacks Cheese

Time 15m

Yield 16

Number Of Ingredients 5

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
¼ cup chopped walnuts
20 green olives with pimento, chopped
1 bunch celery, cut into bite-size pieces

Steps:

In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 1.8 g, Cholesterol 16.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 186.7 mg, Sugar 0.6 g

GRANDMA'S STUFFED CELERY

Grandma's Stuffed Celery image

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

Ingredients

1 bunch celery - large stalks washed, trimmed, and cut into 3 sections
2 (8 ounce) packages cream cheese at room temperature
¾ cup chopped pimento-stuffed green olives
2 cloves garlic, finely minced
1 pinch salt and freshly cracked black pepper to taste

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

Stuffed Celery image

Make and share this Stuffed Celery recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

12 stalks celery, cut into 1 inch pieces
1 (8 ounce) package cream cheese, softened
8 ounces blue cheese, crumbled
2 tablespoons Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper

Steps:

Arrange celery pieces on a serving platter.
2 In a medium-sized mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice and black pepper.
Blend well.
Stuff each piece of celery with the cheese mixture.

Nutrition Facts : Calories 210.6, Fat 18.1, SaturatedFat 11.6, Cholesterol 52.5, Sodium 570, Carbohydrate 4.1, Fiber 1, Sugar 1.7, Protein 8.6

CELERY AND CREAM CHEESE MUMMIES

Celery and Cream Cheese Mummies image

Sure, you could serve them cream-cheese stuffed celery and call it a day. Or you could be a cool mom and make these Celery and Cream Cheese Mummies!

Provided by My Food and Family

Categories Home

Time 30m

Yield 20 servings

Number Of Ingredients 5

Ingredients

1-1/3 cups PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
20 pieces celery (3-1/2 inches each)
3 slices (1 oz. each) OSCAR MAYER Deli Fresh Smoked Ham
10 sweetened dried cranberries
4 bran biscuits

Steps:

Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece.
Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge.
Cut each of the cranberries into 4 pieces. Place pieces between "bandages" for mummies' eyes.
Optional: serve on bran biscuits if you'd like.
Tip: The children can also help prepare these fun snacks

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

STUFFED FLOUNDER FOR MAMA

Stuffed Flounder for Mama image

Mama always loved to order this dish when we went to the beach. But many cooks now avoid serving it since the harvesting methods are not considered ecologically friendly. In many instances, the fish are caught using a trawling method. Imagine a bulldozer scraping along the ocean floor, indiscriminately catching intended as well as unintended species. Even though flounder also suffers from overfishing (it seems too many people appreciate one of the best fish in the Gulf): I am calling for flounder here for old times' sake. But you can substitute flat fish like English or Dover sole and turbot, which get better ecological marks and whose flavors are similar to that of flounder.

Yield serves 4 to 6

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil, plus more for the baking dish
1 onion, preferably Vidalia, finely chopped
1/2 stalk celery, very finely chopped
1 clove garlic, very finely chopped
1 cup fresh or panko (Japanese) breadcrumbs
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon sweet Hungarian paprika
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
1 pound jumbo lump or lump crabmeat, picked over for cartilage
4 to 6 (5-ounce) flounder, sole, or turbot fillets
4 to 6 tablespoons unsalted butter (optional)

Steps:

Preheat the oven to 350°F. Brush a large baking dish with oil.
Heat the 1 tablespoon oil in a large skillet over medium heat. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat and transfer the mixture to a large bowl to cool slightly. Add the breadcrumbs, eggs, parsley, paprika, and cayenne. Season with salt and pepper. Using a large spatula, fold in the crabmeat, taking care not to break the lumps.
Season both sides of the fish fillets with salt and pepper. Place the fillets in the prepared baking dish and top each with an equal amount of crabmeat mixture, patting to a uniform thickness. Top each fillet with a piece of butter. Bake until the fish are cooked through, 15 to 20 minutes. Serve immediately.