3DO BAD-ATTITUDE 49 STUFFED CELERY
From: "Dr. Biff" (ifudgedmyundies@no-spam)
Subject: Stuffed Celery
Date: Mon, 30 Jun 2003 09:11:19 GMT


Stuffed Celery
4 oz (110 g) cream cheese at room temperature 1/4 cup (60 ml) freshly grated Parmesan cheese 2 Tbs (30 ml) butter 1 tsp (5 ml) celery seed Salt and freshly ground pepper to taste 12-16 inner ribs of celery with leaves attached
Combine the cream cheese, Parmesan, butter, celery seed, salt, and pepper and blend to combine thoroughly. Using a spoon or a pastry bag with a star nozzle, fill the concave portion of the celery stalks with the mixture. Serve chilled. Serves 4 to 6.

Bon appetit from ..........
Dr.Biff®© ²°°³"TM All rights reserved.
www.biffstoejam.com //// They X-Rayed my head and found nothing.\\\\


From: "Dr. Biff" (ifudgedmyundies@no-spam)
Subject: Re: Stuffed Celery
Date: Mon, 30 Jun 2003 10:55:42 GMT

F%^K You!

--
They X-Rayed my head and found nothing.
Dr.Biff®© ²°°³"TM All rights reserved.
www.biffstoejam.com
"nyangel" <cchobisny@no-spam> wrote in message news:5xULa.29425$0v4.2189705@no-spam Stuff this!!!
Dr. Biff <ifudgedmyundies@no-spam> wrote in message news:X8TLa.28326$3o3.2153801@no-spam > Stuffed Celery >
> 4 oz (110 g) cream cheese at room temperature > 1/4 cup (60 ml) freshly grated Parmesan cheese > 2 Tbs (30 ml) butter > 1 tsp (5 ml) celery seed > Salt and freshly ground pepper to taste > 12-16 inner ribs of celery with leaves attached >
> Combine the cream cheese, Parmesan, butter, celery seed, salt, and > pepper and blend to combine thoroughly. Using a spoon or a pastry bag > with a star nozzle, fill the concave portion of the celery stalks with > the mixture. Serve chilled. Serves 4 to 6.
>
> Bon appetit from ..........
> Dr.Biff®© ²°°³"TM > All rights reserved.
> www.biffstoejam.com > //// They X-Rayed my head and found nothing.\\\\
>
>
>
>
>


From: "nyangel" (cchobisny@no-spam)
Subject: Re: Stuffed Celery
Date: Mon, 30 Jun 2003 11:25:07 GMT

OK.....Dr Emeril Dr. Biff <ifudgedmyundies@no-spam> wrote in message news:OGULa.28381$3o3.2160592@no-spam > F%^K You!
>
> --
> They X-Rayed my head and found nothing.
> Dr.Biff®© ²°°³"TM > All rights reserved.
> www.biffstoejam.com >
>
>
> "nyangel" <cchobisny@no-spam> wrote in message > news:5xULa.29425$0v4.2189705@no-spam > Stuff this!!!
> Dr. Biff <ifudgedmyundies@no-spam> wrote in message > news:X8TLa.28326$3o3.2153801@no-spam > > Stuffed Celery > >
> > 4 oz (110 g) cream cheese at room temperature > > 1/4 cup (60 ml) freshly grated Parmesan cheese > > 2 Tbs (30 ml) butter > > 1 tsp (5 ml) celery seed > > Salt and freshly ground pepper to taste > > 12-16 inner ribs of celery with leaves attached > >
> > Combine the cream cheese, Parmesan, butter, celery seed, salt, and > > pepper and blend to combine thoroughly. Using a spoon or a pastry bag > > with a star nozzle, fill the concave portion of the celery stalks with > > the mixture. Serve chilled. Serves 4 to 6.
> >
> > Bon appetit from ..........
> > Dr.Biff®© ²°°³"TM > > All rights reserved.
> > www.biffstoejam.com > > //// They X-Rayed my head and found nothing.\\\\
> >
> >
> >
> >
> >
>
>
>


From: "Tipster" (etippy@no-spam)
Subject: Re: Stuffed Celery
Date: Mon, 30 Jun 2003 17:42:30 GMT

double stuff this you f%ckin freak...
>
> tipster
"Dr. Biff" <ifudgedmyundies@no-spam> wrote in message news:OGULa.28381$3o3.2160592@no-spam > F%^K You!
>
> --
> They X-Rayed my head and found nothing.
> Dr.Biff®© ²°°³"TM > All rights reserved.
> www.biffstoejam.com >
>
>
> "nyangel" <cchobisny@no-spam> wrote in message > news:5xULa.29425$0v4.2189705@no-spam > Stuff this!!!
> Dr. Biff <ifudgedmyundies@no-spam> wrote in message > news:X8TLa.28326$3o3.2153801@no-spam > > Stuffed Celery > >
> > 4 oz (110 g) cream cheese at room temperature > > 1/4 cup (60 ml) freshly grated Parmesan cheese > > 2 Tbs (30 ml) butter > > 1 tsp (5 ml) celery seed > > Salt and freshly ground pepper to taste > > 12-16 inner ribs of celery with leaves attached > >
> > Combine the cream cheese, Parmesan, butter, celery seed, salt, and > > pepper and blend to combine thoroughly. Using a spoon or a pastry bag > > with a star nozzle, fill the concave portion of the celery stalks with > > the mixture. Serve chilled. Serves 4 to 6.
> >
> > Bon appetit from ..........
> > Dr.Biff®© ²°°³"TM > > All rights reserved.
> > www.biffstoejam.com > > //// They X-Rayed my head and found nothing.\\\\
> >
> >
> >
> >
> >
>
>
>


From: "Dr. Biff" (ifudgedmyundies@no-spam)
Subject: Stuffed Celery
Date: Mon, 30 Jun 2003 09:11:19 GMT

Stuffed Celery
4 oz (110 g) cream cheese at room temperature 1/4 cup (60 ml) freshly grated Parmesan cheese 2 Tbs (30 ml) butter 1 tsp (5 ml) celery seed Salt and freshly ground pepper to taste 12-16 inner ribs of celery with leaves attached
Combine the cream cheese, Parmesan, butter, celery seed, salt, and pepper and blend to combine thoroughly. Using a spoon or a pastry bag with a star nozzle, fill the concave portion of the celery stalks with the mixture. Serve chilled. Serves 4 to 6.

Bon appetit from ..........
Dr.Biff®© ²°°³"TM All rights reserved.
www.biffstoejam.com //// They X-Rayed my head and found nothing.\\\\


From: "Dr. Biff" (ifudgedmyundies@no-spam)
Subject: Re: Stuffed Celery
Date: Mon, 30 Jun 2003 10:55:42 GMT

F%^K You!

--
They X-Rayed my head and found nothing.
Dr.Biff®© ²°°³"TM All rights reserved.
www.biffstoejam.com
"nyangel" <cchobisny@no-spam> wrote in message news:5xULa.29425$0v4.2189705@no-spam Stuff this!!!
Dr. Biff <ifudgedmyundies@no-spam> wrote in message news:X8TLa.28326$3o3.2153801@no-spam > Stuffed Celery >
> 4 oz (110 g) cream cheese at room temperature > 1/4 cup (60 ml) freshly grated Parmesan cheese > 2 Tbs (30 ml) butter > 1 tsp (5 ml) celery seed > Salt and freshly ground pepper to taste > 12-16 inner ribs of celery with leaves attached >
> Combine the cream cheese, Parmesan, butter, celery seed, salt, and > pepper and blend to combine thoroughly. Using a spoon or a pastry bag > with a star nozzle, fill the concave portion of the celery stalks with > the mixture. Serve chilled. Serves 4 to 6.
>
> Bon appetit from ..........
> Dr.Biff®© ²°°³"TM > All rights reserved.
> www.biffstoejam.com > //// They X-Rayed my head and found nothing.\\\\
>
>
>
>
>


From: "nyangel" (cchobisny@no-spam)
Subject: Re: Stuffed Celery
Date: Mon, 30 Jun 2003 11:25:07 GMT

OK.....Dr Emeril Dr. Biff <ifudgedmyundies@no-spam> wrote in message news:OGULa.28381$3o3.2160592@no-spam > F%^K You!
>
> --
> They X-Rayed my head and found nothing.
> Dr.Biff®© ²°°³"TM > All rights reserved.
> www.biffstoejam.com >
>
>
> "nyangel" <cchobisny@no-spam> wrote in message > news:5xULa.29425$0v4.2189705@no-spam > Stuff this!!!
> Dr. Biff <ifudgedmyundies@no-spam> wrote in message > news:X8TLa.28326$3o3.2153801@no-spam > > Stuffed Celery > >
> > 4 oz (110 g) cream cheese at room temperature > > 1/4 cup (60 ml) freshly grated Parmesan cheese > > 2 Tbs (30 ml) butter > > 1 tsp (5 ml) celery seed > > Salt and freshly ground pepper to taste > > 12-16 inner ribs of celery with leaves attached > >
> > Combine the cream cheese, Parmesan, butter, celery seed, salt, and > > pepper and blend to combine thoroughly. Using a spoon or a pastry bag > > with a star nozzle, fill the concave portion of the celery stalks with > > the mixture. Serve chilled. Serves 4 to 6.
> >
> > Bon appetit from ..........
> > Dr.Biff®© ²°°³"TM > > All rights reserved.
> > www.biffstoejam.com > > //// They X-Rayed my head and found nothing.\\\\
> >
> >
> >
> >
> >
>
>
>


From: "Tipster" (etippy@no-spam)
Subject: Re: Stuffed Celery
Date: Mon, 30 Jun 2003 17:42:30 GMT

double stuff this you f%ckin freak...
>
> tipster
"Dr. Biff" <ifudgedmyundies@no-spam> wrote in message news:OGULa.28381$3o3.2160592@no-spam > F%^K You!
>
> --
> They X-Rayed my head and found nothing.
> Dr.Biff®© ²°°³"TM > All rights reserved.
> www.biffstoejam.com >
>
>
> "nyangel" <cchobisny@no-spam> wrote in message > news:5xULa.29425$0v4.2189705@no-spam > Stuff this!!!
> Dr. Biff <ifudgedmyundies@no-spam> wrote in message > news:X8TLa.28326$3o3.2153801@no-spam > > Stuffed Celery > >
> > 4 oz (110 g) cream cheese at room temperature > > 1/4 cup (60 ml) freshly grated Parmesan cheese > > 2 Tbs (30 ml) butter > > 1 tsp (5 ml) celery seed > > Salt and freshly ground pepper to taste > > 12-16 inner ribs of celery with leaves attached > >
> > Combine the cream cheese, Parmesan, butter, celery seed, salt, and > > pepper and blend to combine thoroughly. Using a spoon or a pastry bag > > with a star nozzle, fill the concave portion of the celery stalks with > > the mixture. Serve chilled. Serves 4 to 6.
> >
> > Bon appetit from ..........
> > Dr.Biff®© ²°°³"TM > > All rights reserved.
> > www.biffstoejam.com > > //// They X-Rayed my head and found nothing.\\\\
> >
> >
> >
> >
> >
>
>
>