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from the kitchen of Sharmagne Leland-St. John
8 ounce package of cream cheese
Celery stalks (2 bunches), trimmed
Place the anchovies into a food processor. Process
until smooth. Add the cream cheese and blend until
Wash and dry the celery. Pipe or spoon a generous
amount of the cream cheese into the depression in
each stalk forming a mound. Place a second stalk on
top of the first to enclose the anchovy-cheese mixture.
Continue until all the cream cheese has been used.
Wrap in plastic wrap or waxed paper and refrigerate
for 30 minutes. Slice the celery into 1⁄2 inch pieces
and chill until ready to serve.