Welsh Rabbit |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups shredded cheddar or American cheese (6 ounces) | 3/4 cup milk | 1 teaspoon dry mustard |
| 1 teaspoon Worcestershire sauce | dash cayenne | 1 beaten egg |
| 4 slices bread, toasted, or poached eggs | ||
| 1 | For cheese sauce, in a heavy saucepan combine shredded sheese, milk, mustard, Worcestershire sauce, and cayenne. Cook over low heat, stirring constantly, till cheese melts. Slowly stir about half of the hot cheese mixture into 1 beaten egg; return all to remaining mixture in pan. Cook and stir over low heat till mixture thickens and just bubbles. Serve at once over toast or poached eggs. |
| 2 | BEER RABBIT: Prepare Welsh Rabbit as above, except substiture beer for the milk. Top each serving with 2 slices of crisp-cooked bacon, halved crosswise. |