Red Devil

Here is a dish we have for lunch on cold days such as today. I guess it would be called a Rarebit. We just call it good.

Red Devil

For 2 servings:

1 can tomato soup - undiluted
4-8 oz of Velveeta cut into 1" cubes (for ease in melting)
2 t Lea & Perrins Worcestershire Sauce
several dashes Tabasco or another favorite hot sauce

Heat all in a small heavy bottomed saucepan on low heat and stir occasionally to prevent sticking and burning and to keep mixed.

When heated and mixed well, our over

8-12 saltine crackers which have been crushed but NOT pulverized, per serving.

On top of that sprinkle 1 T finely diced sweet onion or green onion and 1 T finely diced green olives w/pimento, per serving, on a plate or bowl if you prefer. It is not runny like soup.

This was a favorite of my family as I was growing up. I have passed this on to our kids and grandkids, too. My husband and I thoroughly enjoy this. (It gets its name from the the Tabasco and from the fact that it is hot from the heat.) I rarely use soup in my cooking except for this recipe and I use chicken broth in several other things.

Enjoy!

Ann