Title: Rum Tum Tiddy
Categories: Appetizer Cheese
Yield: 6 Servings

1	tb	Butter/margerine
1/4	c	Finely chopped onion
1/4	c	Chopped green pepper
1	cn	Condensed tomato soup
3/4	c	Milk
3	c	(3/4 lb) cheddar cheese--shredded
1/2	ts	Worcestershire sauce
1		Egg--slightly beaten
1/4	c	Dry sherry

Toast or crackers

Melt butter in a saucepan over moderatelt low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers.

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