Cut lengthwise into strips ... 1 carrot
Cut into short narrow pieces ... 1 stalk celery
Roll up each carrot strip and fasten with wooden pick. Put some of the celery sticks on the picks with the carrot strips. Put pitted ripe olives and celery sticks on more wooden picks. Put pitted ripe olives...
Heat oven to 450F. Cut 2 large acorn squash into ten 1" slices; remove seeds and fibers. Place slices on rack in roasting pan. Pour water (1/4" deep) into pan. Cover; bake 30 minutes. Uncover; brush with butter and sprinkle with seasoned salt. Bake 15 minutes longer or until squash is tender...
1 can (6 1/2 oz) tuna, drained
1 cup shredded carrots
1 cup diced celery
1/4 cup minced onion
3/4 to 1 cup salad dressing or mayonnaise
1 can (4 oz) shoestring potatoes
In large bowl, separate tuna into chunks. Add carrots, celery, onion and salad dressing; toss until tuna is well coated with...
Cut thin slice from stem end of 4 medium green peppers. Remove seeds and membranes. Wash inside and outside. Place each pepper on piece of double thickness heavy-duty aluminum foil. Fill peppers with Cheese Stuffing (below). Wrap securely in foil.
Cook directly on medium coals 15 to 20 minutes...
Prepare Mini Meatballs as directed except - try one of the variations below.
Shape meat mixture around one of the following: Dill pickle slice, pimiento-stuffed olive slice, Cheddar cheese cube, ripe olive slice, cocktail onion, green pepper cube or marinated mushroom...
1 cup creamed cottage cheese
2 tbsp. skim milk
1 tbsp. chopped green pepper
1 tbsp. chopped green onion
1 tbsp. chopped radish
1/8 tsp. celery salt
In small mixer bowl, beat cottage cheese and milk until creamy. Stir in remaining ingredients. Chill at least 1 hour. Serve with Crisp Cold...
Combine 1 can (16 oz) each green beans and wax beans, drained, 1 can (2 oz) chopped pimiento, drained, 1 onion, minced, and 1 stalk celery, finely chopped. Pour 1 bottle (8 oz) low calorie salad dressing over vegetables; toss. Cover; refrigerate at least 8 hours. Serve with slotted spoon.
Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 oz. each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce.
6 servings (25 calories each)
1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5" long. Cut bottom section crosswise into...
For each serving, place 1 peach half for body on salad plate. Arrange 4 small celery sticks for arms and legs around peach half. Use 1 large marshmallow for head, raisins for eyes, nose, shoes and buttons and small piece maraschino cherry for mouth. Shred yellow cheese; arrange around...
Cut 1lb. loaf French bread into 1" slices or 1lb. loaf Vienna bread into 1/2" slices or split 8 large individual club rolls. Spread generously with one of the Butter Spreads (below).
Reassemble loaf or rolls; wrap securely in 28x18" piece of heavy-duty aluminum foil. Place on grill 4" from...
Toss with greens and serve in lettuce cups:
Sliced zucchini and cauliflowerets or thinly sliced radishes.
Shredded parsnips, chopped sweet onion, chopped celery and pimento-stuffed olives.
Marinate and serve in lettuce cups:
Cooked green peas and cooked French-style green beans, chopped green...