On Thu, 9 Nov 2017 18:53:56 GMT, "l not -l" > wrote:

>
>On 9-Nov-2017, U.S. Janet B. > wrote:
>
>> On Thu, 9 Nov 2017 02:33:14 -0800, "Julie Bove"
>> > wrote:
>>
>> >
>> >"U.S. Janet B." > wrote in message
>> .. .
>> >> On Wed, 8 Nov 2017 20:12:15 -0800, "Julie Bove"
>> >> > wrote:
>> >>
>> >>>
>> >>>"U.S. Janet B." > wrote in message
>> ...
>> >>>>
>> >>>>
>> >>>>
>> >>>>
>> >>>>
>> >>>> Ingredients
>> >>>> 1 dill pickle spear plus 1 teaspoon juice
>> >>>> 3 sweet pickles plus 1 teaspoon juice
>> >>>> 6 pitted ripe olives plus 1 teaspoon juice
>> >>>> 6 pimiento-stuffed olives plus 1 teaspoon juice
>> >>>> 1 package (8 ounces) cream cheese, softened
>> >>>> 1/3 cup Miracle Whip
>> >>>> 1/4 teaspoon salt
>> >>>> 1/4 cup finely chopped pecans, toasted
>> >>>> 6 celery ribs, cut into 2-inch pieces
>> >>>>
>> >>>>
>> >>>>
>> >>>> http://tinyurl.com/y8k55r24
>> >>>>
>> >>>> I've got to say that I have never heard of many of these
>> >>>> recipes. I
>> >>>> did get one tip from the potato salad recipe ".To prevent
>> >>>> potatoes
>> >>>> from mushing out and losing their shape, add a small
>> >>>> amount of vinegar
>> >>>> to their cooking water: 1/2 teaspoon is plenty." There
>> >>>> were other
>> >>>> foods in this article that I had no idea were out of
>> >>>> style. Split pea
>> >>>> soup, chocolate cake, cole slaw, deviled eggs -- stuff
>> >>>> like that.
>> >>>> Anyway, I thought you might find this amusing.
>> >>>> Janet US
>> >>>
>> >>>I love stuffed celery but I'll pass on that!
>> >>
>> >> I thought that one sounded fine. Overall it is common
>> >> enough
>> >> Janet US
>> >
>> >Yikes! I just do peanut butter or jarred cheese.
>>
>> well, it isn't fair to compare the above recipe to peanut
>> butter, now
>> is it.? And really, I'd go without before I used jarred cheese.
>> The
>> above recipe is a simple enough concept. Take some cream
>> cheese and
>> add what you want. Jarred cheese is awful tasting and lazy.
>> Oh, and
>> so expensive for the amount of crap that you get.
>Oh, how I disagree; not about price but about the crap. IMO, it
>may not be "real" cheese; but, Kraft Old English or Pimento
>cheese in the little jars makes a tasty addition to crackers,
>celery or a number of other things that cry out a flavor boost.
>Heck, even the Pineapple variety is pretty darn good once every
>two or three years with the right delivery vehicle. It's a step
>up from Cheeze Whiz which is a step up from Velveeta. Each has a
>use, just not very often, in my kitchen.

You are allowed to disagree. :-)
Janet US