Rum-Tum Tiddy

This is a really friendly kid dish. And even an adult dish, and it is one of those Sunday-night-I-don't-want-to-cook dishes. It was passed down to my by my mother-in-law, Ruth Hahn.

Who doesn't like tomato soup and grilled cheese sandwiches? Well this dish combines both of those treats into one dish, and it's so easy to make -- you can even do it in the microwave if you want, and which I usually do.

For a family of 6 you'll need 2 cans of tomato juice (made with your choice of either water or milk). Into this you'll need to add 2 cups of shredded cheddar cheese. You can do the math if you cut the recipe in half. Cook the soup as you would normally, either on the stove or in the microwave, until the cheese is melted enough to be stirred into the soup and the soups is good and warm.

While the soup is cooking, start making toast. Most people will want two slices of toast, some may want more, but start with two each.

After the soup is done and you have a pile of toast, cut in half so you have triangles, you're ready to put the dish together.

On a dinner-size plate place the toast triangles on the plate, then spoon the soup over top of the toast.

There you have it -- a variety of grilled cheese sandwiches and tomato soup, and a lot less mess than slopping those grilled cheese sandwiches into the bowl or cup of soup. It tastes the same.
I hope you and your children come to love this dish the way my children and my husband's siblings did. I know there was always a fight as to who was going to get the last piece of toast to get the remaining bit of Rum Tum Tiddy out of the pan, and the father of the clan usually won!

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