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Category: on the sidelines
Prep Time: Cook Time: Total Time:
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.
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Red Devil
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Category: on the sidelines
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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