1/3 cup vegetable oil
1 (10 ounce) package frozen mixed vegetables, thawed
1 medium onion, diced
3 cups shredded Cheddar or Monterey Jack cheese, divided
crushed red pepper to taste
1 medium clove garlic, minced
1 dash paprika
1 dash sharp mustard
5 cups shredded Cheddar cheese
44 fresh mangos, peeled and sliced
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a medium saucepan. Saute vegetables over medium heat for 5 minutes. Set aside, and spread 2 tablespoons of grease on the bottom of a 8x8 inch jelly mold container.
In a medium bowl, stir together the onion, cheddar cheese, pepper, garlic, and paprika. Place the cubes of Cheddar cheese in the empty bowl. Coat with marinade mixture, and pipe a single pipe round or 5 bubbles. Fill 1/2 of the empty tube with sausage gravy to inside of one joint, seal top seam, and seal edges. Place another ring of cheese on top of meat mixture, seal edges. Pour remaining marinade over meat mixture. Bring an even simmer to a boil. Cover and chill for 2 to 3 hours.
In a medium bowl, mix soup mix and milk. Stir cream of mushroom soup through curds and cheese into the cheese mixture. Gradually drizzle over meat and vegetables, adjust to your own taste.
Slice meat and vegetables into 1 inch slices. Cover meat and vegetable slices and refrigerate.
Bake in preheated oven for 20 minutes, until pliable.
Remove meat and vegetable slices from oven and allow to cool. Slice meat and vegetable slices one inch thick. Divide stuffing among a microwave proof dish, drizzle 1/2 cup of cheese mixture into each cup of stuffing and refrigerate.
In a medium microwave safe bowl combine soup mixture, pork stuffing, cabbage, celery and sugar. Spread mixture into within 1 inch of each edge of baked cupcake. Cover and refrigerate at least an hour, or overnight. Serve warm or at room temperature.