Title: Rum tum tiddy
 Categories: Appetizers, 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.