These are the two from recipes recently given to me from sf and Christine.
I'll stuff the celery tomorrow but tonight the flavors will meld.

Cranberry-walnut with cream cheese from sf:
http://i50.tinypic.com/a0xc88.jpg

Pimento cheese from Christine:
http://i46.tinypic.com/s26vf9.jpg

"Gregory Morrow" > wrote in message
m...
> Cheryl wrote:
>
>> These are the two from recipes recently given to me from sf and
>> Christine. I'll stuff the celery tomorrow but tonight the flavors
>> will meld.
>>
>> Cranberry-walnut with cream cheese from sf:
>> http://i50.tinypic.com/a0xc88.jpg
>>
>> Pimento cheese from Christine:
>> http://i46.tinypic.com/s26vf9.jpg
>
>
> I'm doing a smoked salmon spread tomorrow, I'll put out some celery sticks
> (peeled!) along with the rye bread and the cucumber rounds...

When you first told me to peel the celery, I thought you were BS'ing me.
But then after Melba's Jammin' wrote about peeling saw that you can remove
the stringy stuff. Thanks!

Cheryl wrote:

> These are the two from recipes recently given to me from sf and
> Christine. I'll stuff the celery tomorrow but tonight the flavors
> will meld.
>
> Cranberry-walnut with cream cheese from sf:
> http://i50.tinypic.com/a0xc88.jpg
>
> Pimento cheese from Christine:
> http://i46.tinypic.com/s26vf9.jpg


I'm doing a smoked salmon spread tomorrow, I'll put out some celery sticks
(peeled!) along with the rye bread and the cucumber rounds...


--
Best
Greg

Cheryl wrote:

> "Gregory Morrow" > wrote in message
> m...
>> Cheryl wrote:
>>
>>> These are the two from recipes recently given to me from sf and
>>> Christine. I'll stuff the celery tomorrow but tonight the flavors
>>> will meld.
>>>
>>> Cranberry-walnut with cream cheese from sf:
>>> http://i50.tinypic.com/a0xc88.jpg
>>>
>>> Pimento cheese from Christine:
>>> http://i46.tinypic.com/s26vf9.jpg
>>
>>
>> I'm doing a smoked salmon spread tomorrow, I'll put out some celery
>> sticks (peeled!) along with the rye bread and the cucumber rounds...
>
> When you first told me to peel the celery, I thought you were BS'ing
> me. But then after Melba's Jammin' wrote about peeling saw that you
> can remove the stringy stuff. Thanks!


Oh no, I was not kidding! I only learned about peeling celery for crudites
a few years ago, a chef friend chastised me for not peeling celery when I
was doing a dip or something. Those strings can get pretty tough, ya don't
want 'em hanging outta yer mouth, lol...

I'm also including some carrots (from whole ones, not those slimy pre -
peeled thangs) and broccoli along with the dip, both will be lightly nuked
in the microwave to slightly dilute the "raw" texture...shock in cold cold
ice water immediately after cooking. Peeps' teeth aren't what they used to
be...

The red, orange, and yellow bell pepper strips I'm putting on the platter
are just fine raw...

:-)


--
Best
Greg

On Wed, 25 Nov 2009 17:15:36 -0500, "Cheryl" >
wrote:

>These are the two from recipes recently given to me from sf and Christine.
>I'll stuff the celery tomorrow but tonight the flavors will meld.
>
>Cranberry-walnut with cream cheese from sf:
>http://i50.tinypic.com/a0xc88.jpg
>

Heh, cheryl... you're way ahead of me. I've toasted the walnuts, but
that's as far as I've gotten (got side tracked by a phone call). I
didn't buy concentrated OJ today, but that's ok... I'll boil some
regular OJ down to a concentrate consistence in the morning.

Hope you enjoy it!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 25 Nov 2009 22:18:43 -0500, "Cheryl" >
wrote:

>When you first told me to peel the celery, I thought you were BS'ing me.
>But then after Melba's Jammin' wrote about peeling saw that you can remove
>the stringy stuff. Thanks!

It's hard to believe that kind of stuff is news to anyone.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article > ,
"Gregory Morrow" > wrote:

> Oh no, I was not kidding! I only learned about peeling celery for crudites
> a few years ago, a chef friend chastised me for not peeling celery when I
> was doing a dip or something. Those strings can get pretty tough, ya don't
> want 'em hanging outta yer mouth, lol...

I'm tellin' ya, Greg, you lose out on a lot of free dental floss if you
peel the celery before serving it!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

In article >,
"Cheryl" > wrote:
> > I'm doing a smoked salmon spread tomorrow, I'll put out some celery sticks
> > (peeled!) along with the rye bread and the cucumber rounds...
>
> When you first told me to peel the celery, I thought you were BS'ing me.
> But then after Melba's Jammin' wrote about peeling saw that you can remove
> the stringy stuff. Thanks!

Oh, wait til I tell Margaret there's an outbreak of de-stringing celery,
all thanks to her! She will be so proud of us!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

On Thu, 26 Nov 2009 08:01:16 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Cheryl" > wrote:
>> > I'm doing a smoked salmon spread tomorrow, I'll put out some celery sticks
>> > (peeled!) along with the rye bread and the cucumber rounds...
>>
>> When you first told me to peel the celery, I thought you were BS'ing me.
>> But then after Melba's Jammin' wrote about peeling saw that you can remove
>> the stringy stuff. Thanks!
>
>Oh, wait til I tell Margaret there's an outbreak of de-stringing celery,
>all thanks to her! She will be so proud of us!

Please send her holiday cheers from rfc.

--
I love cooking with wine.
Sometimes I even put it in the food.

Gregory Morrow wrote:
> Cheryl wrote:
>
>
>> These are the two from recipes recently given to me from sf and
>> Christine. I'll stuff the celery tomorrow but tonight the flavors
>> will meld.
>>
>> Cranberry-walnut with cream cheese from sf:
>> http://i50.tinypic.com/a0xc88.jpg
>>
>> Pimento cheese from Christine:
>> http://i46.tinypic.com/s26vf9.jpg
>>
>
>
> I'm doing a smoked salmon spread tomorrow, I'll put out some celery sticks
> (peeled!) along with the rye bread and the cucumber rounds...

When I was a kid, my mom would stand celery stalks in glasses of water
that had been tinted green with food coloring, then refrigerate them
overnight. The celery would soak up the dye turning the celery a
brighter shade of green.


Becca