RUM TUM TIDDY

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Rum Tum Tiddy image

Categories     Bread     Sauce     Rum     Bake

Yield serves 4; makes 16 pieces

Number Of Ingredients 10

1 large egg, beaten
1/2 teaspoon Worcestershire sauce
1/4 pound Cheddar cheese, grated (1 cup)
1 cup chopped pecan pieces
1 cup soft bread crumbs
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
1 cup (8-ounce can) tomato sauce (I like Red Gold brand)
1 cup grated Parmesan cheese
8 pickled okra pods, tops and tips removed, sliced into rounds

Steps:

  • Heat the oven to 350°F. 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-crumb 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.
  • Notes
  • For a quick snack bite, cut white bread into cubes. Spread each cube with mayonnaise and sprinkle with grated Parmesan cheese or crumbled blue cheese. Bake in a 450°F. oven for 7 minutes or until the bread is toasty and the cheese is bubbly. Serve warm. You'll be surprised how fast these are gobbled up.
  • Frank Ward O'Malley's contribution to the Stag Cook Book of 1922 is a riot of a recipe for Rum Tum Tiddy!

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