A chilled party classic with a name as elegant as its presentation, Celery-Elizabetha is a vintage stuffed celery dish that blends creamy cheese with savory seasoning and a hint of onion. Crisp celery stalks are filled with a rich, tangy mixture and sliced into bite-sized pieces.
Main Ingredients:
- Celery (1 large or 2 small bunches)
- Cream Cheese (2 packages, 8 oz each, softened)
- Onion (1 medium, grated)
- Mayonnaise (¼ cup)
- Half and Half (3 tablespoons)
- Seasoned Salt (1¼ teaspoons)
- Red Pepper (dash)
Seasoned salt in vintage recipes often refers to blends like Lawry’s, but you could substitute Creole seasoning or Mrs. Dash depending on your flavor preference.
Basic Cooking Steps:
Instructions:
- Prep Celery: Separate stalks, wash thoroughly, and scrape off blemishes. Soak in a tall jar or pitcher of ice water in the fridge for 3 hours to crisp. Drain and dry well.
- Make Filling: In a bowl, cream together softened cream cheese, mayonnaise, and half and half.
- Add Flavor: Grate onion directly into the bowl. Add seasoned salt and a dash of red pepper. Mix until smooth.
- Stuff Celery: Use a knife or piping bag to fill celery stalks with the cheese mixture.
- Slice & Serve: Cut into 2–3 inch pieces. Serve cold on a bed of lettuce. Garnish with radish roses or fresh herbs if desired.
Recipe Links (External Sources):
While “Celery-Elizabetha” is a rare gem, these similar stuffed celery recipes offer modern takes on the concept:
- Dandy Celery Birchwood Branches – Cream cheese, parsley, and crispy quinoa
- Taste of Home – Stuffed Celery – Cream cheese, green pepper, and Worcestershire
- Food.com – Stuffed Celery Slices – Blue cheese and cream cheese with pimento garnish
References
- Girl Scouts of the U.S.A. Girl Scout Cookbook. 1971. Henry Regnery edition ed., Chicago, IL, Bantam Books, Inc., May 1973. pp. 38-39.
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