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.
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