Rum tum tiddy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter/margerine |
| ¼ | cup | Finely chopped onion |
| ¼ | cup | Chopped green pepper |
| 1 | can | Condensed tomato soup |
| ¾ | cup | Milk |
| 3 | cups | (3/4 lb) cheddar cheese--shredded |
| ½ | teaspoon | Worcestershire sauce |
| 1 | Egg--slightly beaten | |
| ¼ | cup | Dry sherry |
Directions
Toast or crackers
Melt butter in a saucepan over moderatelt 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 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.