This week we’re apparently sampling “stuffed celery canapés,” made with deviled ham and cream cheese spread.
(I think I may need to let Buzz stop picking recipes.)
Actually, this was a nice, quick idea, and let us use up a can of deviled ham that had been in the pantry for a while. In fact, it had been there so long our toddler son had decided to be a Very Big Help and rearrange the canned goods (he particularly likes putting them into boxes, or dropping them on the floor to make loud noises to startle the dog). And while moving things around, so fruits and tomatoes and peas and tuna fish were all stacked together as they so obviously should, he also started taking off labels.
So I was fairly sure that we had deviled ham. At the very least, I had a mystery can, and I had a label for deviled ham.
UNDERWOOD DEVILED HAM STUFFED CELERY CANAPÉ
Clean and cut celery stalks into two-inch lengths and stuff with UNDERWOOD DEVILED HAM moistened with Roquefort or cream cheese. A little finely chopped green pepper gives an added touch of flavor and attractiveness.
WELL. We didn’t have Roquefort. I’m going to that as the explanation for why the majority of this batch was made with cream cheese — if I was going to eat scary canned ham, I wanted something as creamy and delightful as possible to go with it. Roquefort, while a nice enough cheese, isn’t really subtle.
The worst moment was when I opened up the can, and the deviled ham smell wafted out. Actually, it didn’t really smell like deviled ham, it smelled uncannily like cat food. And it looks like cat food. In fact, we put a bit out for the cats, and it vanished rapidly — normally the dog is the only animal in the house that eats absolutely any retro recipe we create, so maybe that tells you something about deviled ham.
Straight deviled ham isn’t terribly delicious. Mixed with cream cheese, however, it gets smoother and more mellow, and was surprisingly pleasant. Buzz dug out some blue cheese (from a very cool cheese farm in Vermont), so I did add that to a small batch of ham stuffing. It didn’t really make a noticeable difference, either good or bad.
Once it’s combined with the celery and green pepper crunch, it was downright ok.
Well, it was ok until you tasted more than one canapé. After one, it went back to being salty and weird, and eventually all you could taste was ham sludge again. So… maybe this would work if you had a really large party, and no guest was going to take more than one? However, if they knew each other well enough to say, “Wow, don’t touch those barf-covered celery things,” you’d have a lot of uneaten canapés.
But your dog or cat would sure be happy!
Recipe originally preserved for the ages by the wonderful Found in Mom’s Basement blog.