Rinktumditty2 Recipes

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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

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



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

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



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

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

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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