- In a small saucepan, dissolve the cornstarch in the evaporated milk. Bring to a boil, whisking constantly. Add the Tabasco sauce, onion salt, and cheese and stir until the cheese has melted. Transfer to a bowl.
- Cover with plastic wrap directly on the cheese mixture and let cool. Refrigerate for 3 hours or until completely chilled.
- Spread the cheese mixture into shot glasses, or about 15 ml (1 tablespoon) each. Sprinkle with the celery leaves and the nuts. Season with pepper. Add 3 celery sticks to each glass.
- Put the glasses on a serving tray. Place the remaining celery sticks in a separate glass and serve with some bread sticks.