Rinktum Ditty History Recipes
RINKTUM DITTY
Make and share this Rinktum Ditty recipe from Food.com.
Provided by Tina Fishbaugh
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- saute onions in butter,salt&pepper to taste.
- add: tomato soup,water,velveeta,egg yolks.
- simmer,stirring often until cheese is melted.
- When ready to serve-beat egg whites stiff, fold into other mixture and serve over saltine crackers.
Nutrition Facts : Calories 314.5, Fat 18.4, SaturatedFat 11, Cholesterol 158.2, Sodium 1589.3, Carbohydrate 24.3, Fiber 1.8, Sugar 15.7, Protein 14.5
RINKTUM DITTY
A heartwarming comfort meal from New England. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter and cook onion until soft and translucent, but not brown.
- Add the tomatoes, salt, pepper, and sugar; heat thoroughly.
- Add the cheese and cook until melted, stirring constantly.
- Add egg slowly, stirring constantly for one minute more.
- Serve on hot buttered toast.
Nutrition Facts : Calories 263.7, Fat 18.2, SaturatedFat 11, Cholesterol 96.8, Sodium 1172.6, Carbohydrate 12.3, Fiber 1.4, Sugar 5.3, Protein 13.7
RING TUM DITTY
A Southern child's classic comfort food. Serve over crackers or toast.
Provided by Clotho98
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat; stir the flour into the butter. Add the soup, milk, and sugar and stir until incorporated. Heat until just about to boil and stir the cheese into the mixture; cook and stir until the cheese is completely melted, but do not allow to boil.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 22.8 g, Cholesterol 78.4 mg, Fat 27.1 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 16.6 g, Sodium 1358.4 mg, Sugar 14.4 g
RINKTUM DITTY
Make and share this Rinktum Ditty recipe from Food.com.
Provided by Dave Rudolph
Categories European
Time 50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put the stick of butter in a skillet and brown the onions.
- Then add the tomato soup.
- Now cut the cheese into chunks and simmer until the cheese melts.
- Put and serve over crackers.
Nutrition Facts : Calories 951.2, Fat 84.4, SaturatedFat 53.5, Cholesterol 241.1, Sodium 1832.3, Carbohydrate 21, Fiber 1.8, Sugar 12.4, Protein 31.1
RINKTUM DITTY 2
This is another version of Rinktum Ditty. I thought it different enough that it was worth posting. This is a quick light lunch, especially good during cold weather! I would love to know where the name came from! I have guessed on the preparation time. The recipe is from my Betty Furness Westinghouse Cook Book.
Provided by Bobtail
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the soup slowly over low heat.
- Add cheese and stir till melted.
- Add the dry mustard and egg.
- Continue mixing till heated thoroughly.
- Serve over the pieces of toast.
Nutrition Facts : Calories 261.7, Fat 14.5, SaturatedFat 8.5, Cholesterol 74.8, Sodium 695.9, Carbohydrate 20.1, Fiber 1.2, Sugar 5.5, Protein 13.2
BAKED POTATO WITH RINKTUM DITTY
As funny as it sounds, this is a real recipe from Paula Deen's TV cooking show. I have made it many times and it is surprisingly tasty!!! Prep time does not include baking the potatoes.
Provided by Rick B2
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute bacon and onions together in heavy pot until bacon is crisp and onions are tender.
- Drain off fat and discard.
- Add reserved tomato juice to pot, then squish tomatoes by hand also into the pot.
- Add corn, thyme and salt and pepper to taste.
- Simmer 10 - 15 minutes or until desired thickness.
- Score potatoes lengthwise on one side, squish with your hands to seperate and create a pocket for you to top with mixture.
- Dot each potato with 1/2 tablespoon of butter if desired.
Nutrition Facts : Calories 1184, Fat 68.4, SaturatedFat 31, Cholesterol 146.8, Sodium 1651.7, Carbohydrate 104.8, Fiber 14.3, Sugar 15.2, Protein 44.2
RINKTUM DITTY
Steps:
- In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.
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