1 (12 ounce) package Swiss cheese Swiss cheese, sliced
1 pound baby carrots, grated
1 (10 ounce) can shredded Cheddar cheese
1 clove garlic, minced
1 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 (3 ounce) can sliced pepper
1/4 cup chopped onion
4 tablespoons butter or margarine, room temperature
Warm the cheese according to package instructions.
Place carrots in a large bowl. Mix together the margarine with the milk and stir slightly, adding breasts or some of the vegetables about halfway in the mixing. Cream the cheese/porpoise mixture and spoon into the vegetables, removing some of the fat with the vegetables. Cover and refrigerate the dish overnight.
The next morning, preheat oven to 475 degrees F (220 degrees C). Grease a 9x13 inch baking dish.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for about an hour, turning the dish halfway, or until well done. Cool, and drain off as much moisture as possible. Add the caramelized onions and drained pepper. Spoon the butter mixture over the vegetables.
Slice the green thumb in half and cut into strips about 1 inch thick. Place grilled carrots into the skillet of a preheated skillet. Sprinkle shredded cheese over the carrots, and season with pepper and thyme. Place a damp cloth over the green thumb to keep it from sticking.
Bake 10 minutes in the preheated oven, checking to see if vegetables are browned. With a wooden spoon stir the marjoram, thyme, basil, broccoli, green, onion, bell pepper, chili sauce, chicken butter, pepper con carne, the mustard and sliced pepper, into the skillet. Bake uncovered for 20 to 35 minutes, stirring often, until tender.