2 cups chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped celery
1 (15 ounce) can stewed tomatoes
1 cup chopped celery
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
2 teaspoons grated Parmesan cheese
2 tablespoons chopped green onion
1 tablespoon Dijon mustard
2 teaspoons honey
3 tablespoons butter
8 ounces sliced Swiss chard
1/4 cup chopped onions
8 ounces shredded Swiss cheese
1/2 cup butter, divided
1 cup chopped celery
1 teaspoon celery seeds
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, mix the chopped celery, onion, bell pepper, celery, celery mixture and green pepper. Cover and refrigerate for 2 hours.
In a small bowl, whisk together the diced tomatoes, celery mixture and cream cheese. Mix in the celery and onion mixture. Add the celery, onion, bell pepper, celery mixture, celery mixture, celery mixture and the remaining 1/4 cup of peanut butter to the mixture. Mix thoroughly. Refrigerate until serving time.
Melt 1/4 cup butter in a large skillet over medium heat. Stir the butter mixture into the celery mixture. Continue adding peanut butter mixture as necessary. When the mixture is thick, add the cream cheese mixture or the cream cheese mixture until just blended.
Gradually stir in the flour and brown sugar. Gradually stir in the butter mixture, mixing until incorporated. Stir in the Swiss cheese and remaining 1/4 cup peanut butter until just blended.
Pour the mixture into the pie crust. Refrigerate for 45 minutes before serving, or until set.
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