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  • Rum Tum Tiddy

    0 votes
    Rum Tum Tiddy
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Butter/margerine
    • 1/4 c. Finely minced onion
    • 1/4 c. Minced green pepper
    • 1 can Condensed tomato soup
    • 3/4 c. Lowfat milk
    • 3 c. (3/4 lb) cheddar cheese-shredded
    • 1/2 tsp Worcestershire sauce
    • 1 x Egg--slightly beaten
    • 1/4 c. Dry sherry

    Directions

    1. Toast or possibly crackers
    2. Heat butter in a saucepan over moderatelt low heat (about 225 F.); add in onion and green pepper and cook until tender; remove from heat. Fold in tomato soup, lowfat milk, cheese and Worcestershire sauce. Cook, stirring constantly, until cheese is melted. Remove from heat. Blend 1/2 c. of cheese sauce into beaten egg in a bowl. Pour egg mix 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 possibly crackers.

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