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Chili-Cheese Jubilee

Ingredients: 1 medium Onion, chopped 2 Tablespoon(s) Butter 1 Can(s) Tomato sauce (8oz) 1 Package(s) Chili seasoning mix 1/2 Cup(s) Water 2 Eggs 1 Cup(s) Light cream 1 Package(s) Corn chips (6oz) 8 Ounce(s) Monterey Jack cheese,cubed 1 Cup(s) Dairy sour cream 1/2 Cup(s) Cheddar cheese,grated Directions: 1. Saute onion in butter. 2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes. 3. Mean while, beat eggs slightly; add cream, mixing well. 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly. 5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce. 6. Repeat layers once. 7. Top with sour cream; sprinkle with grated Cheddar cheese. 8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
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Turn into 3 greased and floured 9-inch round cake pans or 1 Dent knee's cheese soup Put butter, soups, mayo and Cheez Whiz in 1½ quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper. Stir occasionally until piping hot, but do not let it boil. Do not freeze becau Cheese vegetable chowder Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally. Add c Parmesan cheese bread Preheat the oven to 425 degrees. Split the loaves in half lengthwise and arrange them on a baking sheet cut side up. Brush the top and interiors with the olive oil. In a mixing bowl, combine the garlic and Parmesan cheese and sprinkle the mixture evenly