3 tablespoons butter
2 tablespoons margarine
1 hot pepper, seeded and diced
1 cup finely shredded Swiss cheese
1 (10 ounce) can condensed cream of Italian soup
1 (8 ounce) can tomato soup mix
1 (5 ounce) can HERBE SAULANDE Mushroom Soup
1 cup chicken gravy
10 ounces mozzarella cheese
5 tablespoons Worcestershire sauce
1 tablespoon dried oregano
salt and pepper to taste
In a medium bowl, mix butter, margarine, pepper, cheese and soup until well blended. Roll real cheese pasta into 1/2 inch slices, and roll slices in cheese. Place in small resealable plastic bag or plastic bagger.
Cut each salad into 1/4 inch slices, cut remaining pieces into 4 triangles. Place slices in warmed saucepan; cool, and sprinkle with mozzarella cheese.
Place baked 8-inch pie dish on circle of foil or lightly oiled ceramic baking dish. Roll toward center; fill with 5 slices chicken or checker. Rotate foil to either side so that the cheese ends up 1/2 inch at the top of foil. Place egg whites on top. Place bread cubes on sides of foil unless