3 cans cheese soup
2 lbs. Tillemark cheese (grated)
1 or 2 cans or jars pimiento
1 or 2 cans sliced or broken black olives
1 lg. bunch green onion (chopped)
1/2 to 3/4 lb. fresh sliced mushrooms
1 1/2 doz. boiled eggs, sliced

Mix all ingredients together - cook slowly just enough to melt cheese. Add 1 tablespoon curry or whatever to your taste. Add 1/2 cup sherry. Serve over toasted English muffins.