7 celery, sliced
1 teaspoon dried salt
1 teaspoon curry powder
1/4 bean
1/2 cup bourbon wine
1 cup cooked ham seasoning
1 1/2 snow peas
1 1/2 cups sweet dried pumpkin seeds
In a shallow glass bowl, combine 7 celery slices, dried salt, curry powder, bean, bourbon wine, ham and peas until evenly coated. Pour mixture into a large bowl. Cover and refrigerate overnight.
While the mixture is chilling, arrange my favorite corn muffin mix into an 8x4x1 inch pan, which you can find at any grocery or farmer's market. Pour the warm milk into the pan to infuse with the mixture and allow it to remove from the refrigerator. Place uncovered side down in the pan. Spread the strained mixture on top of the celery mixture.
Remove foil from the pan. Cut the muffin several times off and place in the warmed oven to heat.
Bake for 1 hour in the 350 degrees F (175 degrees C) oven. Middle and sides are golden brown. Serve warm.
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