2 cloves garlic, finely chopped
1 can (28 oz.) Italian plumb tomatoes
Salt
Black pepper, finely ground
2 cans peeled green chilies, finely chopped
1/2 c. heavy cream
2 egg yolks
3 tbsp. butter
3 tbsp. flour
1 1/4 c. liquid (light cream, milk, chicken, fish or vegetable broth)
Salt
Pepper
Nutmeg
Tabasco
1 lb. Monterey Jack or Cheddar cheese, shredded

"If you are lucky enough to have any left after a gathering, you can store it in a tightly covered container and keep in the refrigerator. Reheat in a microwave oven or double boiler. It gets better."

Combine garlic, tomatoes, salt and pepper in a heavy large pot. Cook down for 20 minutes over medium flame, stirring occasionally. Add chilies, cook until thick and pasty.

In another pot heat 1/2 cup heavy cream. Blend in 2 egg yolks, cooking and stirring until thickened but do not boil. Add 3 tablespoons butter, 3 tablespoons flour, 1 1/4 cups liquid, salt, pepper, nutmeg and Tabasco to taste.

Combine cream sauce with tomato sauce in the heavy pot and melt cheese gently into mixture. Turn into a chafing dish to keep warm. Serve with Doritos or fried taco pieces. Servings: 1 batch will last all evening with 20 people enjoying every bite.