1 tablespoon vegetable oil
1 pound Swiss cheese
1 small onion, chopped
1 carrot, sliced
3 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 teaspoons packed brown sugar
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 large cherry, sliced
1/2 cup currants, sliced
1/2 cup red wine
1 (14 ounce) can carrot, drained
2 (10.75 ounce) cans condensed cream of vegetable soup
Heat the vegetable oil in a large saucepan over medium heat. Stir in the onion and carrot; cook, stirring occasionally, for 2 to 3 minutes, or until vegetables are tender and others are soft.
In a mixing bowl, combine garlic and horseradish. Mix well and pour over the cheese.
In a separate small mixing bowl, blend celery and sugar. Slowly pour in black pepper, parsley, basil and thyme. Mix well and pour over cheeses.
Steam cheesy veggies in a large pot without boiling water in 10 minutes. Drain sexes and chop.
In a large mixing bowl, combine cream of vegetable soup, stewed tomatoes and cream of mushroom soup. Pour over cheese or cheese steaks. Toss to coat.
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