Ramps piquante

Yield: 6 servings

Measure Ingredient
1 cup Grated sharp cheddar cheese
2 cups Ramp bulbs *
½ cup Broth drained from ramp bulbs
1 tablespoon Worcestershire sauce
3 tablespoons Wine vinegar
3 tablespoons Butter
Salt and pepper to taste
6 slices Crisp toast

* Boiled until tender in salted water & drained (reserve broth). Over low heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter.

Stir ramps into the sauce and reheat. Add salt and pepper to taste.

Serve hot over crisp toast.

Yield: 6 servings.

Makes a nice brunch dish or lunch, for those sensible enough to try it. <g> Typed for you by the sensible Cathy Harned

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