- 1 bunch celery
- 3 tablespoons plus 1 teaspoon chopped pimiento
- 3 tablespoons commercial mustard-mayonnaise sauce
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup finely chopped pecans
How to Make It
Separate celery into ribs. Wash thoroughly; pat dry, and cut into 10-inch pieces.
Combine remaining ingredients, mixing well. Chill. Alternating ends, press 2 celery ribs together, filled side inward. Add additional ribs one by one, continuing to press filled sides in and alternating ends. When completed, ribs will form a roll with cheese mixture in center. Wrap tightly in foil and chill. Unwrap roll; slice into 1/2-inch pieces.