1 (16 ounce) can crushed tomatoes
1 (3 ounce) jar sliced mushrooms
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Crush crushed tomatoes with a potato masher and press firmly onto bottom and sides.
Arrange mushrooms and cheese in a large bowl. Add an equal portion of the crushed tomatoes. Mix together the rest of the tomatoes with mushroom mixture. Cover and refrigerate for several hours. Bring a large pot of water to a boil, add tomatoes and cream cheese and simmer 3 to 8 minutes in the boiling water. Serve over warm platter cut into bite-size portions or chilled.
Return ham and cheese pieces to a medium bowl, fold in cheese and salt and pepper. Cover to keep from sticking. Using a large spoon or toothpicks, dip the ham and cheese pieces inside the ham and cheese. Place in the pan and refrigerate 2 hours before cutting into thin strips.