Pink Bunny | By Request
Here it is–just the recipe you’ve been looking for! Straight from my ancient Betty Crocker cook book!
“This is an easy Sunday supper dish for busy mothers,” says Inez-Muriel McLaughlin, formerly of our staff.
- Heat 1 1/4 cups condensed tomato soup (or seasoned cooked tomatoes).
- Place over hot water and stir in 2 cups shredded Cheddar cheese (1/2 lb.).
- Remove from heat and blend in 1 egg, slightly beaten, 1/2 tsp. dry mustard, 1/4 tsp. Worcestershire sauce.
- Serve hot on toast or crackers.
- Garnish with pickles.
4 to 6 servings
Betty Crocker’s New Picture Cook Book, McGraw-Hill (no date), p. 274
I did not garnish with pickles! I haven’t and won’t make it for years. But it sure was yummy. So sorry I don’t have a photo.
© Elouise Renich Fraser, 1 April 2015