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1
Heat the oven to 350F.
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2
Butter an 8-inch square baking dish.
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3
In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
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4
In a medium skillet set over medium heat, melt the butter.
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5
Add the onion and cook until slightly browned, about 3 minutes.
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6
Add the tomato sauce and cook for 5 minutes.
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7
Pour the onion and tomato sauce over the bread-crumb mixture and stir together.
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8
Spoon the tomatobread-crumb mixture into the prepared baking dish and bake for 25 minutes or until firm.
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9
Cool for 10 minutes and cut into 16 squares.
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10
Put the Parmesan cheese on a large plate.
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11
Coat all sides of the squares in the Parmesan.
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12
Place 1 round of pickled okra in the center of each square as a garnish.
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13
To serve, skewer each square on a cocktail pick.
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14
For a quick snack bite, cut white bread into cubes.
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15
Spread each cube with mayonnaise and sprinkle with grated Parmesan cheese or crumbled blue cheese.
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16
Bake in a 450F.
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17
oven for 7 minutes or until the bread is toasty and the cheese is bubbly.
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18
Serve warm.
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19
Youll be surprised how fast these are gobbled up.
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20
Frank Ward OMalleys contribution to the Stag Cook Book of 1922 is a riot of a recipe for Rum Tum Tiddy!
