lotus



previous page: Royal Camembert Mousse
  
page up: Last Century Appetizer Recipes 2
  
next page: Rumaki

Rum Tum Tiddy




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Rum Tum Tiddy

1 tb Butter/margerine

1/4 c Finely chopped onion

1/4 c Chopped green pepper

1 cn Condensed tomato soup

3/4 c Milk

3 c (3/4 lb) cheddar cheese--shredded

1/2 ts Worcestershire sauce

1 Egg--slightly beaten

1/4 c Dry sherry

Toast or crackers Melt butter in a saucepan over moderatelt low heat (about 225 F. ); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat.

Stir in sherry and spoon over toast or crackers.

 

Continue to:

Related Recipes:













TOP
previous page: Royal Camembert Mousse
  
page up: Last Century Appetizer Recipes 2
  
next page: Rumaki