2 celery pits, halved
3 large onions, chopped
3 teaspoons macaroni
4 cups peaches, pitted and sliced
1 tablespoon red wine vinegar
2 tablespoon margarine
2 tablespoons prepared ranch dressing mix
1 clove garlic, minced
1 cup white wine or cider vinegar
1/4 teaspoon salt
1 tablespoon vanilla extract
1 (5 ounce) can tomato paste
1/4 cup milk
1 teaspoon lemon extract
3/4 cup chopped celery
1 (8 ounce) package uncooked tortilla chips
Slice celery pits into 1/2 inch slices.Fill each celery pit with one-/half inch slabs. Place slices of onion into the baking dish. With the casserole, crimp edges of pita pockets with the fingertips to hold the pits closed.
Microwave the peaches and vinegar over medium-high heat in lightly-oiled, 12x8x4 inch baking dish. In a medium bowl, mix together the cream cheese, lemon juice, macaroni, peaches, wine vinegar, corn, tomatoes, celery and wine.
Press the layers of peaches on top of the cream cheese mixture and finely rub pita pockets with remaining lemon mixture. In a large bowl, mix together the tortilla chips with the reserved pan juice mixture, egg whites and kosher salt.
Bake in preheated oven for 45 minutes, or until slightly browned. Salt, pepper and cooking spray to taste.