Welsh Rabbit With Beer (nothing To Do With Wales And Not
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Welsh | Cheese | 4 | Servings |
INGREDIENTS
| 1 | T | Butter |
| 1 | lb | Sharp cheddar cheese |
| Grated | ||
| 3/4 | c | Beer |
| ds | Cayenne pepper OR | |
| Tabasco | ||
| 1 | t | Dry mustard |
| 1/2 | t | Salt |
| 1/2 | t | Worcestershire sauce |
| 1 | Egg, slightly beaten | |
| 8 | Warm toast, each | |
| Halved |
INSTRUCTIONS
In the top of a double boiler set over hot,not boiling,water,melt butter.Add cheese and all but 1 tbsp. of the beer.Cook,stirring constantly,until cheese has melted and the mixture is smooth.Combine seasonings with remaining beer and stir into cheese.Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese.Stir to combine. Arrange 4 triangles of toast on each plate and top immediately with 1/4 of the rabbit.Alternatives:Top each piece of toast with a very thin slice of baked Virginia ham before pouring on the melted cheese. Substitute boiled tomato halves,steamed asparagus or broccoli,toasted English muffins or corn muffins for the toast.Serves 4. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 223
Total Fat: 24.8g
Cholesterol: 95mg
Sodium: 1184.8mg
Potassium: 73.3mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: <1g
Protein: 11.7g