Ramps piquante

6 servings

Ingredients

QuantityIngredient
1cupGrated sharp cheddar cheese
2cupsRamp bulbs *
½cupBroth drained from ramp bulbs
1tablespoonWorcestershire sauce
3tablespoonsWine vinegar
3tablespoonsButter
Salt and pepper to taste
6slicesCrisp toast

Directions

* 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