Russs Rinktum Ditty Recipes

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:

• 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:

• 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.

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:

• 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!