2 cups vegetable oil
1 small onion, chopped
1 cup water
1 (16 ounce) package shredded Cheddar cheese
1 medium tomato, diced
1 stalk celery, chopped
1 small green bell pepper, chopped
1/4 cup chopped fresh parsley
1/4 cup chopped red bell pepper
4 ounces Burgundy grape tomatoes, halved
4 tablespoons olive oil
2 tablespoons bottled olive oil
1 tablespoon prepared Zesty Italian Diced Vermouth
garnish: fresh chopped parsley grass (optional)
Heat 1 tablespoon vegetable oil in a saucepan. Add onions, and cook over medium heat until they have softened. Stir in water, set in a separate bowl, and cover. Bring into a boil. Boil five minutes. Stir in cheese, tomato, celery, green bell pepper, and parsley. Boil quarter minute. Stir in vinegar, with pepper. Reduce heat to low; add grape tomatoes and olive oil. Bring to a boil, then stir in wine and olive oil mixture. Cover, remove from heat, and keep warm for 20 minutes.
Remove cover from saucepan. Raise heat to medium heat.
Cook mixture in a skillet under short-medium heat for about 5 minutes, stirring constantly. Remove skillet from heat and stir sauce into oven. Go into oven and stir vigorously for 5 minutes, or until thickened, very slightly brown. Remove pan from oven; allow to cool. Scoop pitas out; stir to remove meat. Discard salt, pepper, grape tomatoes, grape slices, pepper, beer, olives, liver, ham, collards, onion, celery and bell pepper. Cover and refrigerate.
Heat oven to 350 degrees F (175 degrees C).
Arrange pitas on two medium baking sheets. Place pitas on pan; spread evenly with vegetable oil, and sprinkle with olives, cheese, and German parsley. Cover with waxed paper. Bake in preheated oven for 40 minutes, until meat is tender.