(by Diane Zinna)
1 bunch celery, washed and strings removed
16 oz. Philadelphia cream cheese
small jar of green pimiento-stuffed Manzanilla olives
Slice celery stalks into one-inch pieces.
Using a butter knife, fill each piece with a small dab of cream cheese.
Stick a small olive in the center of each celery log.
Sprinkle paprika lightly over all of the celery logs.
(Read Festive Celery Logs, the story that accompanies this recipe.)