Recipe - Waldorf Salad Celery Boats

8 lg Ribs celery
2 tablespoon Fresh lemon juice
2 teaspoon Vegetable oil
1 cup Finely minced red apple
Three fourths cup Finely crumbled Roquefort
Three fourths Chopped walnuts
2 tablespoon Minced fresh parsley leaves

With a vegetable peeler cut a thin slice down the length of the rounded
side of each celery rib so that the celery ribs can lie open side up. In a
bowl combine well the lemon juice, the oil, and the apple, stir in the
Roquefort, the walnuts, the parsley, and salt and pepper to taste, and
combine the mixture well. Divide the mixture among the celery ribs,
pressing it into place, and cut each rib crosswise at an angle into 1inch
slices. The hors deoeuvres may be made 3 hours in advance and kept covered
and chilled.

Makes about 60 hors deoeuvres.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.