Instructions: 1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE NO. MG0100.

2. PLACE CELERY IN ICED WATER 1 HOUR OR UNTIL CRISP. DRAIN. PLACE ON SHEET PANS LINED WITH WAXED PAPER. REFRIGERATE FOR USE IN STEP 4.

3. COMBINE CHEESE, PIMIENTOS, SALAD DRESSING, RED PEPPER, AND WORCESTERSHIRE SAUCE; BLEND WELL.

4. FILL HOLLOW SECTION OF EACH CELERY PIECE WITH MIXTURE.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 8 LB 4 OZ FRESH CELERY A.P. WILL YIELD 6 LB TRIMMED CELERY CUT INTO 2 TO 3 INCH PIECES.

NOTE:

2. IN STEP 3, 1 LB (1/3-NO. 10 CN) CANNED CHEESE, AMERICAN, DEHYDRATED COMBINED WITH 1 CUP WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.

NOTE:

3. IN STEP 2, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.

SERVING SIZE: 2 PIECES

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.