Stilton-Stuffed Celery
The combination of English blue cheese and celery makes a great pick-up appetizer.

Serves 6-8

1 head Celery
6 ounces Cream cheese
2 ounces Stilton cheese
1/4 cup Walnuts, chopped

Trim off the leaves and ends of the celery. Cut into 3-inch pieces. Place in a bowl of ice water. Drain before stuffing. Place the cream cheese in a food processor. Run until lightly whipped. Add the Stilton and pulse until blended. Add the walnuts and pulse briefly. Fill the celery sticks with the mixture. Serve chilled.

Spoonbread
This Southern U.S. favorite is actually a side dish, not a bread.

Serves 4-6

3 cups Milk
1 cup White cornmeal
1 teaspoon Salt
2 Tablespoons Butter
1 1/2 teaspoons Baking Powder
3 Eggs, beaten

Pre-heat the oven to 350. Gently heat the milk in a large saucepan. Slowly whisk in the cornmeal. Bring to a boil, stirring constantly. Remove from the heat. Stir in the salt, butter, and baking powder. Whisk in the eggs. Pour into a lightly oiled two-quart casserole dish. Bake for 30 minutes (or until firm). Serve warm.

Shrimp And Muenster Quesadilla
This appetizer makes a great cocktail hors d'oeuvre.

Serves 2-4

4 Tortillas, flour
1/2 pound Muenster cheese, grated
4 ounces Cooked salad shrimp, defrosted
Spray oil
Salsa
Sour cream

Pre-heat a heavy skillet over medium heat. Spray with the oil. Add 1 tortilla. Top with 1/2 the cheese and 1/2 the shrimp. Top with 1 tortilla. Lightly brown on both sides. Cut into eight pie-like wedges. Repeat. Serve warm with sides of salsa and sour cream.