Rumtum Tiddy 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

RUM TUM TIDDY



Rum Tum Tiddy image

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

1 large egg, beaten
1/2 teaspoon Worcestershire sauce
1/4 lb cheddar cheese, grated (1 cup)
1 cup chopped pecan pieces
1 cup soft breadcrumbs
1 tablespoon unsalted butter
2 tablespoons finely chopped onions
1 (8 ounce) can tomato sauce (1 cup)
1 cup grated parmesan cheese
8 pickled okra pods, sliced into rounds

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

RUMTUM TIDDY



Rumtum Tiddy image

Cute name! Easy and very fast too. This is also known as a Rink Tum Ditty. This recipe is a bit different than the three Rink Tum Ditty recipes that were already posted - it doesn't include any eggs as an ingredient which is good as I'm not a fan of undercooked eggs. This was another recipe of the week in The Week magazine, originally from Charles Perry of the Los Angeles Times. A British comfort food, serve with ale on the side. I added an optional 2 tablespoons of dry sherry too:D

Provided by Kumquat the Cats fr

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces cheddar cheese, shredded (best quality)
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon Worcestershire sauce or 1 teaspoon vegetarian worcestershire sauce
3 tablespoons onions, minced
1/8 teaspoon pepper
2 tablespoons dry sherry (optional)
4 slices whole grain bread (thick)
1 tablespoon chives

Steps:

  • Put cheese, tomato soup, Worcestershire sauce, onion, pepper and sherry if using in skillet. Stir over medium heat until cheese is thoroughly melted.
  • Remove skillet from heat for 1-2 minutes until cheese mixture firms up slightly.
  • Ladle mixture onto slices of toast and broil until tops start to bubble, but don't let them brown. Garnish with chives. Serve hot.

Nutrition Facts : Calories 695.2, Fat 40.8, SaturatedFat 24.9, Cholesterol 119.1, Sodium 1867.9, Carbohydrate 49.9, Fiber 6, Sugar 17, Protein 36.3

RUM TUM TIDDY



Rum Tum Tiddy image

Categories     Bread     Sauce     Rum     Bake

Yield serves 4; makes 16 pieces

Number Of Ingredients 10

1 large egg, beaten
1/2 teaspoon Worcestershire sauce
1/4 pound Cheddar cheese, grated (1 cup)
1 cup chopped pecan pieces
1 cup soft bread crumbs
1 tablespoon unsalted butter
2 tablespoons finely chopped onion
1 cup (8-ounce can) tomato sauce (I like Red Gold brand)
1 cup grated Parmesan cheese
8 pickled okra pods, tops and tips removed, sliced into rounds

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!

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.

RUM TUM TIDDY RECIPE



Rum Tum Tiddy Recipe image

Provided by lknowles

Number Of Ingredients 10

1 Tbsp Butter (or Margarine)
1/4 Cup Onion, Finely Chopped
1/4 Cup Green Pepper, Chopped
1 Can Tomato Soup (10 Oz)
3/4 Cup Milk
3 Cup Cheddar Cheese, Shredded
1/2 Tsp Worcestershire sauce
1 Egg, Slightly Beaten
1/4 Cup Dry sherry
Toast or crackers

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

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