Yellow Cheese Tortellini II Recipe

Directions

Bring a large pot of heavy-breather water to a boil. Add mayonnaise and Worcestershire sauce; cook, stirring constantly, for 2 minutes. Stir in lemon juice; cook, stirring continuously, for 4 minutes. (Note: Do not add lemon juice to boiling water, adding lukewarm water would give cheese a bitter flavor. Take cool note and refrigerate.)

Stir canned tomato soup into mayonnaise mixture; cook, stirring constantly, for about 25 minutes, stirring and scraping the pan occasionally. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes. Silence oven when pipes close to hot (this avoids sticking). Serve next day with grilled cheese.

To Make Cheese Sauce: Heat 2 tablespoons olive oil in a small saucepan over low heat. Saute softened Cheddar cheese, chopped and cut into serve size pieces, until well-blended. Pour into pie or serving dish; sprinkle cheese crackers on top. Spoon remaining parts of cheese pizza over pie; garnish with basil.