Rum Tum Tiddy Recipes

Steps:

• Preheat the oven to 350°.
• Butter an 8-inch square baking dish.
• In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
• In a medium skillet set over medium heat, melt the butter.
• Add the onion and cook until slightly browned, about 3 minutes.
• Add the tomato sauce and cook for 5 minutes.
• Pour the onion and tomato sauce over the bread crumb mixture and stir together.
• Spoon the tomato-bread mixture into the prepared baking dish and bake for 25 minutes or until firm.
• Cool for 10 minutes and cut into 16 squares.
• Put the parmesan cheese on a large plate.
• Coat all sides of the squares in the Parmesan.
• Place 1 round of pickled okra in the center of each square as a garnish.
• To serve, skewer each square on a cocktail pick.

Steps:

• Put cheese, tomato soup, Worcestershire sauce, onion, pepper and sherry if using in skillet. Stir over medium heat until cheese is thoroughly melted.
• Remove skillet from heat for 1-2 minutes until cheese mixture firms up slightly.
• Ladle mixture onto slices of toast and broil until tops start to bubble, but don't let them brown. Garnish with chives. Serve hot.

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 butter in a saucepan over moderately 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. Per Serving (without toast or crackers): 350.34 Cal (67.80% from Fat, 22. 70% from Protein, 9.46% from Carb); 19.43 g Protein; 25.76 g Tot Fat; 15. 87 g Sat Fat; 8.08 g Carb; 0.33 g Fiber; 530.41 mg Calcium; 600.61 mg Sodium; 214.66 mg Potassium; 117.86 mg Cholesterol

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:

• Fry bacon until done.
• Saute onions and peppers in bacon drippings.
• Add tomatoes and corn.
• Heat thoroughly and add cheese.
• Serve over toast if desired.

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!