About 5 years ago, Grandmom and Grandad began teasing the family with a "cookbook under construction". They announced at Christmas that they were compiling many of the family recipes into a cookbook for the girls of the family... We got a glimpse of the book, but then it went back into the bag... "We're not finished yet!", they'd say with a giggle and a wink.
Each year, we got a peek at the treasure in various stages of completion.
Three years ago in June, Grandad went home to be with the Lord, his bed surrounded by melody and souls he loved.
This past Christmas (insert drum roll here)...
Grandmom presented... the... finished... cookbook!
"It was a hard journey", she told us... to finish the book without Grandad at her elbow (which is where he sat for the majority of this fine project)... but she DID it!
It is so much more than a cookbook... it is really the story of a lifetime... told over steaming plates of "Ruby's Chicken with Yellow Rice" and "Beef Stroganoff My Way"... with a sweet little taste of "Chantilly Cream" and "Fluffy Tapioca Puddin".
Not only is the book laden with recipes, but it is also dripping with stories... little explanations of why this recipe was important... or the aunt who passed it along in the first place... photographs... comic strips... quotes... and Creole Proverbs from Belize.
(There's a world famous story in here about Tapioca pudding that's worth repeating... but I'll save that for another day.)
I considered pulling a "Julie and Julia" type maneuver and cooking every recipe in the book... until I got to Frog Legs. I haven't decided if I can make it through that one... Where would one go to buy frog legs anyway... cuz I'm NOT going to the creek!
Sometimes the best place to start... is the beginning.
Page one is... Stuffed Celery 2 ways.
One sweet (Grandmom's favorite)... and one savory (her 2nd favorite).
"Mother always had these celery sticks on the table at Thanksgiving and Christmas, and it was my job to 'string the celery', and under her supervision, I'd mix the stuffing. I've made these many times for our Christmas dinner too. I've enjoyed other recipes for these, but this is my favorite ~ and next favorite"
Now... maybe I'm just behind on Celery World History... but I had no idea that you could take those pesky strings out of those ribs! Alas... You just cut the ends of the celery and pinch those strings in between your fingernails/tweezers... and pull. Little curly ribbons of annoyance pull away from the crispy celery heart and pile up nicely in a tangled pile.
Here are the finished products... One filled with a bleu cheese concoction... and the other with a cherry cream cheese blend. I loved them served side by side... split celery personalities.
Hooray for stringless celery stuffed with goodness!
Thank you Grandmom and Grandad for pouring your time and memories into pages that will nourish our bodies and souls.. for years to come.
This cookbook definitely goes on the official "Things I'd Save if My House Caught on Fire" list.
Sweet Stuffed Celery Sticks
10 crisp, tender celery ribs
1 jar maraschino cherries
1 pkg cream cheese
1/2 cup pecans (optional)
Clean celery and trim away the "strings". Dry well with paper towels and cut into 4 inch lengths. Take out several cherries and chop into small pieces. In a small bowl combine the softened cream cheese and the chopped cherries. Add 2 or 3 Tbsp of the cherry juice to thin the cream cheese ~ but don't get the mixture too thin. Blend until smooth. If desired crush pecans and add to the cream cheese. Mix well and fill each celery piece with mixture. Garnish with a small piece of cherry on top. Chill before serving.
Savory Stuffed Celery Sticks
10 crisp, tencer celery ribs
1/2 cup bleu cheese, crumbled
1 pkg cream cheese
3 Tbsp sour cream
1/2 cup pecans or walnuts, chopped (optional)
Clean celery and trim away the "strings". Dry well with paper towels and cut into 4 inch lengths. In a small bowl combine the sour cream, softened cream cheese, and bleu cheese. Stir until blended. Finely chop the nuts and fold in (reserve some for garnish). Fill the celery cavity with mixture. Chill before serving.
Note 1: I put my mixtures in a ziploc bag, snipped a hole in the corner and "piped" the mixture into the celery cavity. Worked like a charm!
Note 2: Look at the picture of the celery stick recipe... Do you see those hand written words "Date Tried ________ Comment ________" That's Grandad's lefty handwriting. It's an important part of the masterpiece for me.
Note 3: If you happen to be a buffalo wing restaurant entrepeneur... put this on your menu tomorrow! They'll make you famous.
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