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Stuffed Celery for 100


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Servings: 100 Portions
Portions: 2 Pieces Each

200 pieces (6 lb) celery, fresh, 2 to 3-inch pieces
to cover (variable) water, ice
2 1/4 quart (3 lb) cheese, shredded
1 1/2 cups (12 oz or 1/2-No. 2 1/2 can) pimientos, canned, drained, chopped
1 cup (8 oz) Salad Dressing
1/2 teaspoon pepper, red, ground
1 tablespoon Worcestershire sauce

Trim, wash, and prepare celery. Place celery in iced water 1 hour or until crisp. Drain. Place on sheet pans lined with waxed paper. Set aside. Combine cheese, pimientos, Salad Dressing, red pepper, and Worcestershire sauce; blend well. Fill hollow section of each celery piece with mixture. Cover; refrigerate until ready to serve.

NOTE:
8 lb 4 oz fresh celery A.P. will yield 6 lb trimmed celery cut into 2 to 3-inch pieces.




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