I was racking my brain last night when I posted about what she used to serve it on and I couldn't remember.
But when you mentioned celery then I remembered! That's what she stuffed in celery!
Bagels weren't mainstream in Kansas yet back then, but cheese stuffed celery was. Boy that was at all big functions in Kansas. I don't see celery used much up here in NYC like that! Thanks for reminding me! I'm going to do that!
And yes the Old English cheese too. Those were pretty tiny little jars. lol I never see that cheese any more. At least not in those jars.
yes! this is very much like that one except the walnuts in this recipe gives it a little more texture and flavor. this recipe is also a good spread on bagles too.
I know exactly the little jars you mean. my mother bought those too! the pineapple one and the Old English cheese one. she used to stuff celery with those, cut them into bite sizes, and put them on a platter for party food. She used to spread the pineapple one on bagels and cut those into bite sizes to take to brunch type get-togethers, which I thought was unattractive and also thought people would pass over them, but they always were one of the first dishes to be emptied! was I wrong!
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind." ~Dr. Seuss
Pineapple Cream Cheese Spread from: Home for the Holidays cookbooklet
personal note: this is a great fruit spread that's not too sweet, perfect on low fat crackers or a dip for raw vegetables like carrot and celery sticks. Good party food!!
1 (8oz) package Philadelphia fat-free cream cheese 1/2 Cup Kraft fat-free mayonnaise 1 Cup (8oz can) crushed pineapple, packed in fruit juice, drained 1/4 Cup (1oz) chopped walnuts.
In a medium bowl, stir cream cheese with wooden spoon until soft. Add mayonnaise, pineapple, and walnuts. Mix well to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
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