Pink Bunny | By Request

by Elouise

Here it is–just the recipe you’ve been looking for! Straight from my ancient Betty Crocker cook book!

Pink Bunny

“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

Cook’s note:
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