Rum Tum Diddy Girl Scout Casserole Food

RINKTUM DITTY

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.

RUM TUM TIDDY

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!

RUMTUM TIDDY

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.

RUM TUM TIDDY

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.

RINKTUM DITTY

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.

RING TUM DITTY

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.

RUM AND SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°F 175°C.
• Grease a 9x13-inch baking dish.
• In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of melted butter. Gradually stir in the rum until well blended.
• Transfer the mixture to the prepared baking dish.
• In a medium bowl, mix the brown sugar, pecans, flour and the remaining melted butter (1/3 cup). Sprinkle this mixture over the mashed sweet potato mixture.
• Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.