Celery Liptauer from New York Times Menu Cookbook by Craig Claiborne
Mix the cottage cheese with the butter. Add the mustard, caraway seeds, chives, capers and anchovies. Mix well. Stuff into celery ribs. Garnish with paprika and parsley.
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Ingredients
- ½ cup soft butter
- ½ cup creamy cottage cheese
- Paprika and chopped fresh parsley
- 24 celery ribs, each 3 inches long, crisped (see note)
- 2 teaspoons minced anchovies
- 1½ teaspoons capers
- 1½ teaspoons dry mustard
- 1½ teaspoons caraway seeds
- 1½ teaspoons chopped chives or fresh onion
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