RUM TUM TIDDY

Rum Tum Tiddy image

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!