4 stalks celery, cut into sticks, about 1/4-inch (1/2-cm) thick
Breadsticks or long crackers, cut into thirds, to taste
Freshly ground pepper
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.