Pineapple-Walnut Celery Canoe
Hors d’oeuvres Recipe Created by Ruth Paget
When
I was growing up in Detroit (Michigan), my mom’s friends would take care of me
on Thanksgiving while she worked the holiday shift at the Detroit Free Press newspaper.
One
of her friends made this scrumptious pineapple canoe hors d’oeuvres to eat
while waiting on the turkey.
Now I like to promote a top 10 bestselling crop in Monterey County California where I live.
Serves
4
Ingredients:
-8
stalks washed celery
-1
cup whipped cream cheese
-1
(8-ounce) can crushed pineapple
-1
cup finely chopped walnuts
Steps:
1-Mix
the cream cheese with the drained crushed pineapple.
2-Stuff
the celery cavities with the pineapple-cream cheese mixture.
3-Sprinkle
the chopped walnuts over the tops of the celery and completely cover them.
4-Cut
the celery stalks into 2-inch segments.
Place segments on a platter and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
