Best Rum Tum Tiddy Recipes
RUM TUM TIDDY RECIPE
Provided by lknowles
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over moderately 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 1/2 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. Per Serving (without toast or crackers): 350.34 Cal (67.80% from Fat, 22. 70% from Protein, 9.46% from Carb); 19.43 g Protein; 25.76 g Tot Fat; 15. 87 g Sat Fat; 8.08 g Carb; 0.33 g Fiber; 530.41 mg Calcium; 600.61 mg Sodium; 214.66 mg Potassium; 117.86 mg Cholesterol
RUM TUM TIDDY
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!
RUM TUM TIDDY
In 'A Southerly Course' by Martha Hall Foose. Originally a concoction of tomato soup and melted cheese over toast (see recipe #214390) Ms. Foose has transformed into an appetizer version.
Provided by ratherbeswimmin
Categories Cheese
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- 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 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.
Nutrition Facts : Calories 126.8, Fat 10.2, SaturatedFat 3.6, Cholesterol 26.5, Sodium 235.7, Carbohydrate 4.1, Fiber 1.1, Sugar 1.2, Protein 5.7
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