Rum Tum Tiddy
Yield
6 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
|
|
| 1 | can |
tomato soup
|
|
| ¾ | cup |
milk
|
|
| 3 | cups |
cheddar cheese
shredded |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
sherry
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
|
|
| 1 | can |
tomato soup
|
|
| 177 | ml |
milk
|
|
| 7.1E+2 | ml |
cheddar cheese
shredded |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
sherry
dry |
*
|
Directions
Melt butter in a saucepan over moderatelt low heat add onion and green pepper and cook until tender; remove Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, until cheese is melted. Remove from heat. Blend ½ 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.
