Recipe#24

Servings: YIELD: 100 Portions
Portions: 2 stalks each
Pan Size:
Temperature:

INGREDIENTS

200 pieces (6 lb.) Celery, fresh, 2 to 3-inch pieces
Water, iced, To cover
2 1/4 qt. (3 lb.) Cheese, cheddar, processes, shredded
1 1/2 cups (12 oz.) Pimientos, canned, drained, chopped
1 cup (8 oz.) Salad Dressing
1/2 tsp. Pepper, cayenne
1 tbsp. Worcestershire sauce

INSTRUCTIONS

Place celery in water 1 hour or until crisp. Drain on sheet pans lined with waxed paper. Set aside.

Combine cheese, pimientos, dressing, and seasonings; blend thoroughly. Fill hollow section of each celery piece. Cover with waxed paper and refrigerate until ready to serve.