1/2 cup thinly sliced celery
1/3 cup butter
1 large head garlic, peeled and chopped
1 teaspoon salt
1/4 cup cod and chile sauce
1 cup fresh salsa
Preheat oven to 400 degrees F (200 degrees C).
Utilize enough cold water to cover and skirtbones of celery leaves, leaving 1-inch border. Try to keep celery mixture as thin as possible, while preserving clean and tender texture.
Combine cream cheese, cheese with 1/2 cup water and curry powder in a medium bowl. Stir in seasoned salt, salt and pepper until well blended.
Heat a medium skillet or, spray pan, and pour milk or cream cheese mixture over celery mixture. Cook 8 or 15 minutes, until cheese is melted and mixture is plump. Serve over hot cheese on rolls or lettuce leaves.
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