Celery and cream cheese may not be the sexiest recipe I could give you for Thanksgiving, but of all the Thanksgiving foods it's one of my favorites. In preparation for this post I looked around online to see if my recipe was anywhere else. I'll admit I wasn't that thorough, but in a cursory search I didn't see it.
This is my grandmother's recipe who was raised in Minnesota, but it was really the next best thing to Norway. I don't think she even learned to speak English until she was about ten in 1920. Which is my round about way of saying this is the Norwegian way to make celery with cream cheese. Like any good Norwegian there aren't a lot of frills or pomp, but it definitely gets the job done.
Ingredients:
Celery
Cream Cheese
Crumbled blue cheese
Onion juice
Wash your celery and cut into desired length. Then mix cream cheese and blue cheese. I would say about a tablespoon of blue cheese to a stick or tub of cream cheese. Then add the secret ingredient onion juice. To render the juice just cut an onion in half and drag a sharp knife over the flesh repeatedly. You'll get a bit of the onion too but mostly you'll get juice. Add about a tablespoon of juice. You can adjust measurements to your personal taste.
Here's the lady herself rocking some seriously fabulous 1930's lounge attire. You can do that too,if you stick to celery on Thanksgiving. Or at least that's what she would have told me while I was scarfing down cookies.
