1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup frozen mixed vegetables
3 tablespoons vinegar
1 tablespoon salt
1 tablespoon dried parsley
1/2 teaspoon dried rosemary
2 1/2 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1/2 cup pecans
1/2 cup vegetable oil
1 (16 ounce) can sliced red grapes, drained
2 tablespoons chopped fresh parsley
1 tablespoon honey
2 teaspoons garlic powder
2 tablespoons paprika
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
6 jumbo jalapeno peppers, seeded and cut in 1/2 inch cubes
1 (4 ounce) can sliced black olives, drained
In a large bowl, mix the celery, onion, celery, mixed vegetables, vinegar, salt, parsley, rosemary, lemon juice, parsley, pecans, olive oil, grapes, olives and all-purpose flour. Cover and refrigerate overnight.
While the mixture is in the refrigerator, mix the olive oil, grapes, olives, honey, garlic powder, paprika and basil. Mix well, cover, and refrigerate until serving.
Heat oil in a large skillet in a large skillet over medium heat. Stir celery, onion, celery mixture, vinegar, salted peanuts and lemon juice mixture in until well mixed.
Spread half of the mixture on each sliced slice of cheese. Top with 1/2 cup of peanut butter mixture and 1/2 teaspoon lemon juice mixture. Mix well. Chill in refrigerator.