RUM TUM TIDDY RECIPE
Provided by lknowles
Number Of Ingredients 10
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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Md Sharifb
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of rum. But I'm so glad I did! The rum flavor is subtle and it really complements the other flavors in the dish. I will definitely be making this again.
Russell Alexander (3D4K)
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The rum adds a nice depth of flavor to the sauce. I highly recommend this recipe.
abdur bijoy
[email protected]I made this recipe last night and it was a hit! My family loved it. The sauce was so flavorful and the chicken was cooked perfectly. I will definitely be making this again.