Mix butter, cheeses, mayonnaise, green onion and garlic in a small bowl, blending well. Spread mix on bread. Bake at 350 degrees for 7 minutes. Then place in boiler about 3 minutes.
Cut into slices and serve.
Add 1 1/2 cups hot water. Bring to a boil. Cover and steam slowly for 10 minutes.
Put remaining butter, onions, pepper, sage and salt in another pan and brown lightly. Add flour and 1/2 cup tomatoes. Blend well, add remaining tomatoes and boil 5 minutes.
Pour over rice, let steam until sauce has desired consistency.
Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes, or until meat is no longer pink.
Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp/tender.
Serve over cooked rice and top with green onions, if desired.
VARIATION: Make it a one dish meal, add cubed ham and peas.
Then make the dressing; pour over the salad mixture and stir. Best if you let sit after putting on the salad.