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| 12 | each | celery stalks | trimmed, cut into 3 inch lengths |
| 1/2 | cup | ricotta cheese | |
| 1/2 | cup | cottage cheese (low-fat 1%) | |
| 2 | ounces | blue cheese | crumbled |
| 1 | dash | red hot pepper sauce (eg. Tabasco) |
Prepare the celery and place in a bowl of ice and water.
Cover and refrigerate until ready to serve.
In a food processor, puree the ricotta and cottage cheese until smooth.
Transfer to a small bowl. Add the crumbled blue cheese mixture and a dash of Tabasco; stir until blended.
Cover and refrigerate until ready to serve.
At serving time, drain the celery and pat dry with paper towels.
Stuff each rib of celery with a rounded teaspoonful of the blue cheese mixture and arrange on a platter.
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Gregor Johann Mendel (1822-1884) was an Austrian monk famous for his seminal work in genetics. He uncovered a series of...
This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.