top of page

Stuffed Celery Logs

(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.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page