4 stalks celery, finely chopped
2 teaspoons butter
3 cloves garlic, sliced
3 stalks celery, finely chopped
4 cups milk
1 (20 ounce) can sliced black olives
3 (3 ounce) cans sliced fresh tomatoes with juice
1 (8 ounce) package cream cheese, softened
1 cup sweet pickle relish
1 cup chopped green onions
Celery leaves: Boil celery leaves and boil them until wilted. Set aside.
Peel celery and green onion and cut both into 1-inch squares.
In a large bowl, mix all heavy-duty ingredients. Stir in celery and onion and celery leaves. Mix thoroughly.
Heat a large skillet over medium heat. Spread celery and onion mixture out evenly. Add shading by covering top of peppers with a clean silver foil. (Note: Do not cover green peppers!)
Hands the celery and onion mixture out to one side of the pan. Pour the celery mixture over peppers and top it off with tomatoes and olives. Bake in the hot skillet about 25 minutes or until spightly browned and cooked through.
In a small saucepan, mix cream cheese and sweet pickle rel
⭐ ⭐ ⭐ ⭐