Taste Testing Tuesday #60 Rum Tum Ditty

Today’s Taste Testing Tuesday takes me back to when I was a little girl and my mom would make us a special treat for lunch. It was called Rum Tum Ditty. The younger ones of us 6 kids decided it sounded much cooler to call it Rum Tum Ditty Dum! It just had a cooler ring to it! In fact, I remember marching around the kitchen and dining room saying “Rum Tum Ditty Dum!” over and over in time to our marching. (It’s a wonder Mom ever made it for us again after that! Lol)

Here is the recipe, straight from our family cookbook:

For our taste test today, I want to encourage you to use whatever kind of tomato soup you normally buy. When I was little, we used Campbell’s tomato soup and it does need a soup can of milk (or water) added to it. Many soups today don’t need any additional liquid, like the one in this picture.

Also, you can use whatever kind of crackers you have on hand. We used saltine crackers, or as we called them “soda crackers”. But I prefer to use Ritz crackers now. Cheez-its would be awesome and so would most any other cracker.

You can use different kinds of cheese. We don’t often have Velveeta cheese on hand now, but my next favorite for this dish is American. But be open to trying whatever kind of cheese your family likes. Just know that some kinds of cheese are more “stringy” than others. Velveeta and American melt nicely into the soup and crackers.

This recipe is super simple! Break up some crackers into individual bowls. Maybe your family will like different kinds of crackers. No need for everyone to be the same. 🙂

Next, make the cheese into small pieces and add it on top of the crackers.

Pour the soup into a container safe for heating in the microwave OR pour it into a pan and heat it on the stovetop. The soup needs to be warm enough to melt the cheese.

When the soup is hot, pour it carefully into each bowl.

It will be smelling delicious by now!

Gently stir the mixture with a spoon. Look how yummy the melted cheese looks!

I like to eat it as soon as it is cool enough to eat safely, while the crackers are still a bit crunchy. And that’s all there is to it! Rum Tum Ditty! (Or Rum Tum Ditty Dum!) I hope you will give this recipe a try and make some new warm memories of your own! 🙂

3 thoughts on “Taste Testing Tuesday #60 Rum Tum Ditty

  1. I used to have this as a kid because it was something my Dad really liked. In searching for it I saw it described as a Southern thing which seems odd because he grew up in Maine and Massachusetts. My mom made it by mixing a package of Stouffers frozen Welsh rarebit with tomato soup, and pouring it over Saltines. They’d crush the crackers but I didn’t; I preferred to pick them up and eat them with the sauce one at a time.

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  2. I used to have this as a kid because it was something my Dad really liked. In searching for it I saw it described as a Southern thing which seems odd because he grew up in Maine and Massachusetts. My mom made it by mixing a package of Stouffers frozen Welsh rarebit with tomato soup, and pouring it over Saltines. They’d crush the crackers but I didn’t; I preferred to pick them up and eat them with the sauce one at a time.

    Liked by 1 person

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