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Stuffed Celery
from the kitchen of Sharmagne Leland-St. John

8 ounce package of cream cheese
8 anchovies
Celery stalks (2 bunches), trimmed

Place the anchovies into a food processor. Process
until smooth. Add the cream cheese and blend until
well mixed.

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 12 inch pieces
and chill until ready to serve.


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