Welsh Rabbit (welsh Rarebit)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Welsh | Main dish | 6 | Servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1/2 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1/8 | t | Dry mustard |
| 1/8 | t | Cayenne pepper |
| 2 | c | Milk |
| 1 | T | Worcestershire |
| 2 | c | Shredded sharp Cheddar |
| Cheese | ||
| Toasted white or rye bread | ||
| Slices |
INSTRUCTIONS
In 2-quart saucepan over low heat, melt butter or margarine. Stir in flour, salt, mustard, and cayenne until blended. Add milk and Worcestershire; cook, stirring, until thickened. 2. Add cheese and cook, stirring, just until cheese is melted and well blended. Pour hot cheese mixture over the warm toast and serve immediately. From the Good Housekeeping Illustrated Cookbook Typos courtesy Wesley Pitts
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Nutrition (calculated from recipe ingredients)
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Calories: 448
Calories From Fat: 292
Total Fat: 32.8g
Cholesterol: 62.8mg
Sodium: 1385.5mg
Potassium: 213mg
Carbohydrates: 16.1g
Fiber: 1.1g
Sugar: 5.1g
Protein: 22g