| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Welsh | Eggs/cheese, Breakfast | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Shredded cheddar or |
| American cheese ( 6 oz) | ||
| 3/4 | c | Milk |
| 1 | ts | Dry mustard |
| 1 | ts | Worcestershire sauce |
| Dash of cayenne | ||
| 1 | Egg, beaten | |
| 4 | Slices bread, toasted OR | |
| Poached eggs |
INSTRUCTIONS
For cheese sauce, in a heavy saucepan combine shredded cheese, 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. Makes 4 servings. Beer Rabbit: Prepare Welsh Rabbit as above, except substitute beer for the milk. Top each serving with 2 slices of crisp-cooked bacon, halved crosswise. Source: Better Homes & Gardens. ch Posted to MM-Recipes Digest V3 #255 Date: Wed, 18 Sep 1996 00:25:55 -0400 From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>
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