1 (14.5 ounce) can peeled and quartered tomatoes
1 tablespoon butter
1 teaspoon Creole seasoning
2 teaspoons onion powder
1 teaspoon salt
2 teaspoons vegetable oil
2 cups diced celery
2 cups potato chips
In a large bowl, mix tomatoes, butter, Creole seasoning, onion powder, salt, oil and celery. Cover and refrigerate overnight.
While the mixture is hauling in the refrigerator, mix the potato chips and tomato sauce in a small bowl. Spread over a lettuce leaf and sprinkle with the crock-style lettuce salad.
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