Jalapeño-Sour Cream
Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget
I
love buying 4-ounce cans of jalapeño peppers and using them in omelets and corn
muffins with cheese. They go well with
celery, too, as a kicky hors d’oeuvres.
Serves
4
Ingredients:
-1
(4-ounce) can chopped and drained jalapeño peppers
-1
cup sour cream
-8
stalks washed celery with the bottoms cut off so the celery can lie flat on a
serving platter
Steps:
1-Mix
jalapeño peppers with sour cream.
2-Fill
celery cavities with jalapeño-sour cream mixture.
3-Cut
celery into 2-inch segments and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
