Anybody ever heard of it?

I was asked to come up with a recipe for it. Never heard of it.

Supposedly a kind of stew, goulash dish based on tomato puree.

Pastorio

Bob (this one) wrote:
> Anybody ever heard of it?
>
> I was asked to come up with a recipe for it. Never heard of it.
>
> Supposedly a kind of stew, goulash dish based on tomato puree.
>
> Pastorio

Ring dum, ringdum, ring-tum, not "rink."

You'll find at least one at Google.

N.

On 27 Oct 2005 07:59:39 -0700, "Nancy1" >
wrote:

>
>Bob (this one) wrote:
>> Anybody ever heard of it?
>>
>> I was asked to come up with a recipe for it. Never heard of it.
>>
>> Supposedly a kind of stew, goulash dish based on tomato puree.
>>
>> Pastorio
>
>Ring dum, ringdum, ring-tum, not "rink."
>
>You'll find at least one at Google.
>
>N.

Actually, "rink" is ok too, but it's rinkTUM - hit google with that
word alone and you'll get quite a few hits. AFAIK. it's a welsh
rarebit-y kind of dish, not a stew.

On Thu, 27 Oct 2005 11:19:03 -0400, Ms. B. Haven >
wrote:

>On 27 Oct 2005 07:59:39 -0700, "Nancy1" >
>wrote:
>
>>
>>Bob (this one) wrote:
>>> Anybody ever heard of it?
>>>
>>> I was asked to come up with a recipe for it. Never heard of it.
>>>
>>> Supposedly a kind of stew, goulash dish based on tomato puree.
>>>
>>> Pastorio
>>
>>Ring dum, ringdum, ring-tum, not "rink."
>>
>>You'll find at least one at Google.
>>
>>N.
>
>Actually, "rink" is ok too, but it's rinkTUM - hit google with that
>word alone and you'll get quite a few hits. AFAIK. it's a welsh
>rarebit-y kind of dish, not a stew.

I found this info on google's cache of a page that apparently doesn't
exist anymo

****

Then there was this rabbit concoctions with various names, rinktum
ditty, rinktum tiddy, rum tum tiddy, rinktum diddy, ring-tum-ditty and
rictim chitti. Webster’s New Collegiate dictionary settled on rinktum
ditty but was unable to come up with its origin.

Absurd Rictim Chitti

2 tablespoons butter
1 onion, thinly sliced
1 1/2 pounds Cheddar cheese, cut into small cubes
2 cups canned tomatoes, drained and chopped
1 teaspoon dry mustard
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
2 large eggs, slightly beaten
Salt and pepper

Melt the butter in a chafing dish or heavy saucepan. Add the onion and
cook over low heat until soft. Then add the tomatoes, mustard,
paprika, and Worcestershire sauce. Cook over low heat about 15
minutes. Add the cheese, stirring until it melts. stir a little of the
mixture into the eggs, then turn the warmed eggs into the saucepan and
cook, stirring constantly, for 5 minutes or until the eggs thicken
slightly. Correct the seasoning and serve on toasted crackers or
toast.