jpl (11/30/82)
Here, for Mark Mallett and other cheese lovers, is something we call ``woodchuck'' in Wisconsin. The origin of the name is unknown to me. Cook, stirring constantly until thick, a rich cream sauce made from 1/2 pound butter, 5 tablespoons flour, and 1 pint milk. Add 1 can condensed tomato soup, 1/2 pound grated aged cheddar cheese (I often use closer to a whole pound), 1 can mushrooms, 1 small can pimiento (cut), 1 chopped green pepper, salt and pepper to taste, and a dash of paprika. Heat until well blended. Serve on rusk or toast. Woodchuck freezes well, and can then be rewarmed in a double boiler. (For apprentice chefs): This is almost foolproof, but I slipped up on the cream sauce a couple times. It takes several minutes to get thick, about the consistency of pea soup. Don't give up while it is still like hot milk. Some pans (Corningware comes to mind) transmit heat nonuniformly: it is harder (but by no means impossible) to make a sauce without scorching in such pans. In spite of overcooking and undercooking, this stuff has always tasted great. John P. Linderman eagle!jpl