Rum Tum Tiddy

Accuchef:

Rum Tum Tiddy

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp Butter (or Margarine)

  • ¼

    Cup Onion, Finely Chopped

  • ¼

    Cup Green Pepper, Chopped

  • 1

    Can Tomato Soup (10 Oz)

  • ¾

    Cup Milk

  • 3

    Cup Cheddar Cheese, Shredded

  • ½

    Tsp Worcestershire sauce

  • 1

    Egg, Slightly Beaten

  • ¼

    Cup Dry sherry

  • Toast or crackers

Directions

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


Nutrition

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