Rinktum Ditty Recipes
RINKTUM DITTY
Make and share this Rinktum Ditty recipe from Food.com.
Provided by Tina Fishbaugh
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 314.5, Fat 18.4, SaturatedFat 11, Cholesterol 158.2, Sodium 1589.3, Carbohydrate 24.3, Fiber 1.8, Sugar 15.7, Protein 14.5
RINKTUM DITTY
A heartwarming comfort meal from New England. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 263.7, Fat 18.2, SaturatedFat 11, Cholesterol 96.8, Sodium 1172.6, Carbohydrate 12.3, Fiber 1.4, Sugar 5.3, Protein 13.7
RINKTUM DITTY
Steps:
- In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.
RING TUM DITTY
A Southern child's classic comfort food. Serve over crackers or toast.
Provided by Clotho98
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 402.9 calories, Carbohydrate 22.8 g, Cholesterol 78.4 mg, Fat 27.1 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 16.6 g, Sodium 1358.4 mg, Sugar 14.4 g
RINKTUM DITTY 2
This is another version of Rinktum Ditty. I thought it different enough that it was worth posting. This is a quick light lunch, especially good during cold weather! I would love to know where the name came from! I have guessed on the preparation time. The recipe is from my Betty Furness Westinghouse Cook Book.
Provided by Bobtail
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the soup slowly over low heat.
- Add cheese and stir till melted.
- Add the dry mustard and egg.
- Continue mixing till heated thoroughly.
- Serve over the pieces of toast.
Nutrition Facts : Calories 261.7, Fat 14.5, SaturatedFat 8.5, Cholesterol 74.8, Sodium 695.9, Carbohydrate 20.1, Fiber 1.2, Sugar 5.5, Protein 13.2
BAKED POTATO WITH RINKTUM DITTY
As funny as it sounds, this is a real recipe from Paula Deen's TV cooking show. I have made it many times and it is surprisingly tasty!!! Prep time does not include baking the potatoes.
Provided by Rick B2
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute bacon and onions together in heavy pot until bacon is crisp and onions are tender.
- Drain off fat and discard.
- Add reserved tomato juice to pot, then squish tomatoes by hand also into the pot.
- Add corn, thyme and salt and pepper to taste.
- Simmer 10 - 15 minutes or until desired thickness.
- Score potatoes lengthwise on one side, squish with your hands to seperate and create a pocket for you to top with mixture.
- Dot each potato with 1/2 tablespoon of butter if desired.
Nutrition Facts : Calories 1184, Fat 68.4, SaturatedFat 31, Cholesterol 146.8, Sodium 1651.7, Carbohydrate 104.8, Fiber 14.3, Sugar 15.2, Protein 44.2
RINKTUM DITTY
Make and share this Rinktum Ditty recipe from Food.com.
Provided by Dave Rudolph
Categories European
Time 50m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put the stick of butter in a skillet and brown the onions.
- Then add the tomato soup.
- Now cut the cheese into chunks and simmer until the cheese melts.
- Put and serve over crackers.
Nutrition Facts : Calories 951.2, Fat 84.4, SaturatedFat 53.5, Cholesterol 241.1, Sodium 1832.3, Carbohydrate 21, Fiber 1.8, Sugar 12.4, Protein 31.1
RING TUM DITTY
This was a family recipe. My Mom made this on Sundays (day of rest) for dinner. LOL. It was my FAVORITE meal. Talk about comfort food! I was the youngest in my family of 7 so by the time I came around, I guess my siblings were sick of it, cause my brothers HATE it. LOL! Anyway, whenever my Mom would say what do you want for...
Provided by Marianne Trana
Categories Other Main Dishes
Time 30m
Number Of Ingredients 3
Steps:
- 1. Chop the onion into pieces; smaller is better, but you may enjoy larger chunks of onion. Its all about you! lol
- 2. Cut the velvetta brick into small cubes for easy melting. Then, in a double boiler, melt the cheese. Stir constantly.
- 3. Add one can of undeluted tomato soup. Stir well, mixing to a lovely orangey-red color.
- 4. Add the onions to the cheese mixture and stir. You may want to add the onions a little bit at a time to taste.
- 5. Once everything is mixed together and creamy, pour over toast or saltines. Eat and enjoy!
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