Baked Potato With Ring Tum Ditty Recipes

Steps:

• Saute the bacon and onions in a heavy pot until the bacon is crisp and the onion is translucent. Drain off the fat.
• Drain the tomato juice into the pot: squish the tomatoes through your fingers into the pot. Add the corn, thyme, salt and pepper to taste, simmer for 10 to 15 minutes or until desired thickness. Add the cheese and stir until melted.
• Spoon the Ring Tum Ditty over the halved potatoes with butter and wait for compliments.

Steps:

• 1. Chop the onion into pieces; smaller is better, but you may enjoy larger chunks of onion. Its all about you! lol
• 2. Cut the velvetta brick into small cubes for easy melting. Then, in a double boiler, melt the cheese. Stir constantly.
• 3. Add one can of undeluted tomato soup. Stir well, mixing to a lovely orangey-red color.
• 4. Add the onions to the cheese mixture and stir. You may want to add the onions a little bit at a time to taste.
• 5. Once everything is mixed together and creamy, pour over toast or saltines. Eat and enjoy!

Steps:

• Saute bacon and onions together in heavy pot until bacon is crisp and onions are tender.
• Drain off fat and discard.
• Add reserved tomato juice to pot, then squish tomatoes by hand also into the pot.
• Add corn, thyme and salt and pepper to taste.
• Simmer 10 - 15 minutes or until desired thickness.
• Score potatoes lengthwise on one side, squish with your hands to seperate and create a pocket for you to top with mixture.
• Dot each potato with 1/2 tablespoon of butter if desired.

Steps:

• Melt the butter in a saucepan over medium heat; stir the flour into the butter. Add the soup, milk, and sugar and stir until incorporated. Heat until just about to boil and stir the cheese into the mixture; cook and stir until the cheese is completely melted, but do not allow to boil.

Steps:

• Melt the butter and cook onion until soft and translucent, but not brown.
• Add the tomatoes, salt, pepper, and sugar; heat thoroughly.
• Add the cheese and cook until melted, stirring constantly.
• Add egg slowly, stirring constantly for one minute more.
• Serve on hot buttered toast.

Steps:

• In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.

Steps:

• saute onions in butter,salt&pepper to taste.
• add: tomato soup,water,velveeta,egg yolks.
• simmer,stirring often until cheese is melted.
• When ready to serve-beat egg whites stiff, fold into other mixture and serve over saltine crackers.