Recipe - Cream Cheese Stuffed Cele

1 ga WATER; ICE
2 pound
6 pound CELERY FRESH

1. TRIM, WASH AND PREPARE CLERY AS DIRECTED ON RECIPE MG1.

2. PLACE CELERY IN ICE WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON
SHEET PANS LINES WITH WAX PAPER. REFRIGERATE FOR USE IN STEP 4.

3. SOFTEN CREAM CHEESE.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH CREAM CHEESE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED
CELERY
CUT INTO 23" PIECES.

Recipe Number: M00605

SERVING SIZE: 2 PIECES

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.