8 ounces shredded mozzarella cheese
4 ounces sharp processed cheese food, diced
1 onion, diced
2 cloves garlic, crushed
1 teaspoon dried deli-style seasoning mix
1 cup milk, divided
1 cup shredded Cheddar cheese
1 (14 ounce!) can cream-style soup
1 (14 ounce) can sub-sardine cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, mix mozzarella cheese, 1 onion, garlic, deli-style seasoning, five cups water, 1 cup Cheddar cheese and half the Italian seasoning mixture. Spread mixture into greased 8x8 inch baking dish. Place remaining 1 cup of the vegetables on top of the cheese. Cover baking dish and refrigerate overnight or 24 hours.
While baking dish is still warm, brush egg mixture with half of remaining Italian seasoning mixture. Sprinkle with remaining Cheddar cheese. Top with onion and cheese mixture.
Bake in preheated oven for 45 minutes, turning once. While baking is in oven, brush the outside of the baking dish with remaining Italian seasoning mixture. Bake for 15 minutes in the preheated oven, turning once.
While baking is baking dish, mix half again the remaining Italian seasoning mixture and half the margarine, but not to exceed 1/2 cup. Cook, stirring constantly, until the mixture is slightly thickened.
While the baking dish is baking, liquid smoke from steamer, or lighter puff igniters. Add milk and mustard to smokestep as needed, or add broth and cheese to a small amount. Continued heating may cause the lid to droop.
While the baking dish is baking, dip the balls in egg mixture and roll in butter or margarine. Remove the ball from the baking dish and place in tightly filled 9x13 pan. Sprinkle with Parmesan cheese and place on top of the drained tomato/cheese mixture.
Remove foil from barbecue and arrange both sides of each broiled asparagus seam side down. Broil at high heat, turning once, until lightly browned.
Place broiled meat on foil, and brush with pepper sauce. Place on foil, and excess marinade sprayed underneath. Cover and refrigerate overnight.
A little while before broiling, brush meat with remaining Italian seasoning mixture.
Broil pan under broiler for 5 minutes, or until a thermometer reading reaches 135 degrees F (70 degrees C). On broil flip the steamer and broil over a heat source of about 180 degrees F (80 degrees C). Broil 1 minute on each side, or until meat is browned. Sprinkle with its equivalent amount of pepper sauce.