Sriracha Salmon Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Sriracha Salmon Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Canned salmon works perfectly for this recipe.  Sriracha is a Thai ingredient made here in California.  I love recipes that require little cooking in summer.

Serves 4

Ingredients:

-1 (5-ounce) can drained and chopped Alaskan salmon

-1/4 cup Sriracha or Sriracha mayonnaise

-1/2 cup sour cream

-8 washed stalks celery with bottoms cut off so the celery lies flat on a serving platter

Steps:

1-Mix salmon with Sriracha and sour cream.

2-Fill the cavities of the celery with the salmon and 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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Shrimp-Sour Cream Celery Canoe Hors d'oeuvres Created by Ruth Paget

Shrimp-Sour Cream Celery Canoe Hors d’oeuvres Created by Ruth Paget

This fancy hors d’oeuvres makes great use of “shrimp in the freezer.”  I like to drink chenin blanc wine with this hors d’oeuvres.

Serves 4

Ingredients:

-1/2 pound thawed and peeled shrimp

-2 tablespoons olive oil

-1 teaspoon dry garlic

-1 (4-ounce) can drained and chopped black California olives

-1 cup sour cream

-8 washed celery stalks with the bottom cut off so the stalks lie flat on a serving dish

Steps:

1-Sauté shrimp for 10 minutes in olive oil and garlic.

2-Chop shrimp into small pieces.  Add chopped olives and sour cream to the shrimp and mix well.

3-Place shrimp-sour cream mixture in the cavities of the celery.

4-Cut the celery into 2-inch segments and serve.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Habanero-Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Habanero-Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Habaneros are one of the hottest peppers you can find, but they seem to help me fight colds.  I love their flavor in all states of health though.

The easiest way to have habaneros on hand is keep Diablo™ sauce from Taco Bell® in the cupboard.  This recipe is super easy to make.

Serves 4

Ingredients:

-2 tablespoons habanero sauce

-1 cup sour cream

-8 washed celery stalks with the bottom removed so the stalks lie flat on a plate.

Steps:

1-Mix habanero sauce with sour cream.

2-Place habanero-sour cream sauce in the cavities of the celery.

3-Cut the celery into 2-inch segments and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Jalapeño-Sour Cream Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

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

Click here for:  Ruth Paget's Amazon Books

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Salsa - Sour Cream Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Salsa – Sour Cream Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Our supermarkets in Monterey County California have a variety of salsas of varying spice levels and contents that make shopping a field trip for adults.  Salsas usually have tomatoes, onions, and peppers as basic ingredients, which is why I eat salsa for quick vitamin boosts.

Serves 4

Ingredients:

-1 cup of your favorite salsa

-1 cup sour cream

-8 washed celery stalks

Steps:

1-Mix salsa and sour cream together.

2-Place salsa-sour cream mixture in the celery cavities.

3-Cut celery stalks into 2-inch segments and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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