Now there is something you don't see on a salad bar anymore. I am talking about stuffed celery or celery roses. I remember when I first saw stuffed celery at a potluck. They certainly didn't look like much. But after trying one, I was hooked. I looked for them at every potluck after that. It took a while to learn how to make them. They seemed so simple. There must be a catch to making the filling. What a surprise. There wasn't. I soon learned to make several cheese fillings. See what you think of these. This is how I make stuffed celery.

STUFFED CELERY
Select uniform size crisp celery stalks. Wash and drain. Cut in uniform lengths of same diameter. Fill with a cheese filling. Garnish with chopped parsley, green pepper, chives or pimiento, or maybe just a dash of paprika. I like to arrange them spoke fashion on a large serving platter. Fill center of the platter with big black olives. Chill before serving.
CHEESE-OLIVE FILLING: Blend 1/2 cup grated sharp Cheddar cheese with 8 ounces softened cream cheese. Add 1/3 cup finely chopped green olives.
CREAM CHEESE FILLING: Add a little light cream to 8-ounces softened cream cheese. Whip together to combine and make fluffy. You can season to taste with a sprinkling of onion powder, salt and pepper. Also minced pimiento will add color.
BLEU CHEESE FILLING: With fork, break 1/3 cup bleu cheese into small bits. Combine with 8 ounces softened cream cheese and 2 tablespoons mayonnaise. Whip together. Add 1/2 teaspoon A-1 sauce.

CELERY ROSES
Cut off end. Separate into individual pieces. Select smaller ones for center of rose. Use the larger ones for outside of rose. Cut all in same length. Wash and dry. Starting at the center, fill the hollow side of each stalk with pimiento cream cheese. Fit the stalks together in a cylinder shape, letting them overlap one another by a third or up to a half their width so that a petal pattern is formed. Add another row of filled stalks to get the size you need. Wrap tightly in plastic wrap and chill until very firm. Cut into 1/2 inch slices, using a very sharp knife. Serve chilled on a lettuce lined tray. Or combine with other vegetables for an antipasto platter.

Note: Spread peanut butter on a celery stick for a good snack.