Rinktum Ditty Recipes

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RINKTUM DITTY



Rinktum Ditty image

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

1 tablespoon butter
1 small onion, chopped finely
2 cups cooked tomatoes (canned is fine)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
1/2 lb American cheese, grated
1 egg, beaten
Calories263.7
Fat18.2
SaturatedFat11
Cholesterol96.8
Sodium1172.6
Carbohydrate12.3
Fiber1.4
Sugar5.3
Protein13.7

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.

RINKTUM DITTY



Rinktum Ditty image

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

1 small onion, chopped
1 tablespoon butter
2 cups condensed tomato soup
2 cups water ("or" a little less)
1/2 lb Velveeta cheese
2 eggs, separated
Calories314.5
Fat18.4
SaturatedFat11
Cholesterol158.2
Sodium1589.3
Carbohydrate24.3
Fiber1.8
Sugar15.7
Protein14.5

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.

RING TUM DITTY



Ring Tum Ditty image

This was a family recipe. My Mom made this on Sundays (day of rest) for dinner. LOL. It was my FAVORITE meal. Talk about comfort food! I was the youngest in my family of 7 so by the time I came around, I guess my siblings were sick of it, cause my brothers HATE it. LOL! Anyway, whenever my Mom would say what do you want for...

Provided by Marianne Trana

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 3

1 large veletta cheese brick
1 to 2 can(s) tomato soup
1 small onion (onional if you don't like onions)

Steps:

  • 1. Chop the onion into pieces; smaller is better, but you may enjoy larger chunks of onion. Its all about you! lol
  • 2. Cut the velvetta brick into small cubes for easy melting. Then, in a double boiler, melt the cheese. Stir constantly.
  • 3. Add one can of undeluted tomato soup. Stir well, mixing to a lovely orangey-red color.
  • 4. Add the onions to the cheese mixture and stir. You may want to add the onions a little bit at a time to taste.
  • 5. Once everything is mixed together and creamy, pour over toast or saltines. Eat and enjoy!

RING TUM DITTY



Ring Tum Ditty image

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

2 tablespoons butter
2 tablespoons flour
1 (10.75 ounce) can condensed cream of tomato soup
2 cups milk
1 tablespoon white sugar
½ pound American cheese, grated
Calories402.9 calories
Carbohydrate22.8 g
Cholesterol78.4 mg
Fat27.1 g
Fiber0.4 g
Protein18.3 g
SaturatedFat16.6 g
Sodium1358.4 mg
Sugar14.4 g

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.

RINKTUM DITTY



Rinktum Ditty image

Categories     Egg     Tomato     Brunch     Quick & Easy     Cheddar     Sherry     Gourmet

Yield Serves 2 as brunch or lunch entrée

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup tomato juice
1 tablespoon medium-dry Sherry, or to taste
1 teaspoon sugar
1 teaspoon English-style dry mustard
1 1/4 cups grated sharp Cheddar (about 3 ounces)
2 slices of butter toast, quartered
1 hard-boiled large egg, chopped fine

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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