Kathie Oh's Recipe

Red Devil

Category: on the sidelines

1 small onion
2 T. oil or butter
1 can tomato soup
1/4 c. milk
2 eggs
3/4 lb. cheese
1 tsp salad mustard
3/4 tsp Worcestershire sauce
salt, pepper, cayenne
Finely chop onion and cook until transparent in oil or butter. Add can of tomato soup and the milk. Let heat.

Add 3/4 lb. cut-up cheese (use 1 lb. if you prefer). Melt. Season with salad mustard, worcestershire, salt, pepper and a few grains of cayenne. Season to taste.

Ten minutes before serving, beat 2 whole eggs, and add to mixture. Let thicken.

Serve over saltines, or toast. Excellent over rice which has been cooked with 2 T. butter, and about 12 stuffed olives added to the rice.

Use processed cheese, if desired. Flavor will be riper is old-fashioned rat trap cheese is used.