Many a child home sick from school has been fed Rum Tum Tiddy—a soothing, warm concoction of tomato soup and melted cheese over toast. Where the dish got its funny name I don’t know. I do know that it can hardly be said without a smile or guffaw. Here those comforting flavors are set up as a pick-up snack great for parties of all ages.
Recipe information
Yield
serves 4; makes 16 pieces
Ingredients
Preparation
Step 1
Heat the oven to 350°F. Butter an 8-inch square baking dish.
Step 2
In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
To serve, skewer each square on a cocktail pick.
Notes
Step 7
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.
Step 8
Frank Ward O’Malley’s contribution to the Stag Cook Book of 1922 is a riot of a recipe for Rum Tum Tiddy!
