| Blushing Bunny | | | | | | | | |
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| American cooks are never slow to adopt a good dish and never slow to change it around to suit | |
| themselves, either. In the 1930s the popular Welsh Rabbit inspired the even easier to make Blushing Bunny. |
| Its other name is Rum Tum Tiddy. | | | | | | | |
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| 2 cup sharp cheddar cheese, shredded | 1 can (10 oz) condensed tomato soup | | | |
| 2 tbsp ketchup | | | 1 tbsp finely minced onion | | | | |
| 1/2 tsp Worcestershire sauce | | 1/4 tsp dry mustard | | | | |
| 1 egg, slightly beaten | | 4 slices toast | | | | | |
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| In a saucepan combine all ingredients except egg. Place over medium heat; stir till smooth. Stir in small |
| amount of hot mixture into egg; return to hot mixture, stirring quickly. Cook stirring constantly until |
| thickened; do not boil. Serve over toast. | |
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