3 ribs celery, chopped med. fine
1/2 lg. onion, chopped
1 (6 oz.) can mushroom pieces
5 tbsp. butter, divided
1 (10 oz.) pkg. frozen chopped spinach, slightly thawed
Garlic salt to taste
8 oz. jalapeno processed cheese
1 (10 3/4 oz.) can of cream of mushroom soup

Saute celery, onion and mushrooms in 3 tablespoons butter. Drain and set aside. Cook spinach in remaining 2 tablespoons butter until no water is left in pan. Season with garlic salt. Melt cheese in double boiler and add mushroom soup. Combine all. Serve in chafing dish.