Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 (4 1/2 oz) can deviled ham
1 ( 3 oz) package cream cheese
6 stuffed olives, cut fine
1 tsp Worcestershire sauce
1 tbsp prepared mustard or sour cream
6 or 8 stalks celery
1 - combine all ingredients except celery
2 - Beat smooth.
3 - Add seasoning if needed.
4 - Wash celery thoroughly.
5 - Trim extra leaves and cioarse bi=otttom edge.
6 - Stuff each piece with ham mixture.
7 - Press two filled stalks together, overlapping them until all stalks are used.
8 - Wrap all together in waxed paper and secure with rubber bands.
9 - Chill 3 hours in refrigerator.
10 - With sharp knife, cut across each filled double stalk, making slices 1/2 inch thick.
11 - Serve slices as appetizers with drinks or use as garnish on salad plates.
Makes 20 or more pinwheels