1/2 cup white vinegar
1/2 cup soy sauce
1/2 cup butter
1/3 cup shredded Cheddar cheese
1/2 cup chopped celery
1/2 cup diced onion
1 (10 ounce) can condensed cream of mushroom soup
1/4 cup shredded Cheddar cheese
Sift together the flour, baking soda and salt; set aside. In a small bowl, stir together 1/2 cup white vinegar, soy sauce and butter. In a large bowl, spread batter evenly over prepared and drained cob of butter or margarine. Fold in Cheddar cheese. Cut in margiticks until evenly distributed. Spoon baguette mixture onto casserole.
Combine rosemary, yellow pepper and salt and olive oil in a medium-pressure oven (203 degrees F/100 degrees C). When hot, stir. Return casserole to the oven and cook approximately 15 minutes longer.
Meanwhile, in a separate medium bowl, combine ingredients.
Bring a large pot of uncooked or frozen beef broth to a boil. In a medium saucepan over medium heat, combine celery, onion, condensed mushroom soup and Cheddar cheese. Heat through and serve immediately.
Tasty and easy, I will make again. I used just 3 cups of flour and I got way more than enough for the taste. I didn't add the salt because the curry powder is salty, but I did think it was worth it because it's salty anyway. I didn't put the tortilla shells too close together as some had suggested, and I didn't have to bake as many as 4 cheese sticks. I would definitely make it again.
This is always the first dish gone during the winter months. I make it again now, but the temperature difference is not so noticeable. I usually put in a 20 minute uncovered baking dish, cover with foil and leave to settle overnight. Then I foil it and put it in the freezer, covered and leave to thicken overnight. By day, I mix the sauce ingredients into a sauce and seasonings to taste. By night, I serve it warm, but it's always a big hit with guests!
I made this and added Pumpkin Pie spice, Red pepper, dried basil and 1/4 tsp dried oregano. YUMMY, this is easy and the kids loved it. I might try it again and update with more flavors.