1/2 cup margarine
3 carrots, chopped
1 stalk celery, chopped
1 can celery, chopped
1 onion, finely chopped
1 (16 ounce) bottle corn muffin mix
1 3/4 cups sliced almonds
1 small jalapeno pepper pepper, seeded and minced
2 tablespoons white sugar
1 tablespoon cider vinegar
6 pimento-stuffed green olives, drained
1 (4 ounce) can cherry pie filling
Peel carrots and celery. Cut the stems from the carrots, leaving only a half inch-thick row of flesh.
Place the carrots and celery in a blender or food processor and puree to thin. Cut mixture into medium/large cubes.
Broil carrots and celery in a single layer 10 to 12 minutes per side, or alternatively, broil 2 to 3 cubes in 10 minutes per side, until carrots and celery are barely tender and vegetable mixture is thawed.
Set ball of celery cubes to one side. Dice carrot mixture into small cubes, then set aside. Stir in almonds and jalapeno pepper. Top celery slices with carrots and celery. Serve with carrots and celery puree.
Preheat oven to 350 degrees F (175 degrees C).
Divide mixture into 8 layers. Place carrots, celery and onion over celery mixture. Spoon pear filling over celery pieces and top with cherry slices. Spread pimento mixture over carrot and celery mixture.
Bake in preheated oven for 55 minutes, until carrot and celery mixture is tender and pimento mixture is cool. Let stand 5 minutes for flavor.