"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Rum-Tum-Tiddly Recipe

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This recipe for Rum-Tum-Tiddly, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Louise Knerly
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can tomato soup
8 oz. grated or shredded cheddar cheese
Cereal bowl of croutons

Directions:
Directions:
Over low heat, stir the soup and cheese until melted. Serve over croutons.

Number Of Servings:
Number Of Servings:
1-3 depending on how many croutons you use.
Preparation Time:
Preparation Time:
10 minutes.
Personal Notes:
Personal Notes:
When i would come inside, after a cold day
horseback riding or messing around in the snow, Mom would
whip this up. It was a cozy thing to have and very easy to
prepare. It was warm and filling, and I have great memories
of it. I don't know where Mom got the name for it; she said it
was an English dish. Maybe she made it up! This is truly
from memory as I don't have it written anywhere but she had
told me how to make it ages ago when I was in my teens.

 

 

 

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