Welsh rabbit on toast (mw)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Butter/margarine |
| 4 | cups | Shredded sharp Cheddar chse |
| ¾ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Cayenne pepper |
| 2 | Eggs lightly beaten | |
| 1 | cup | Flat beer, or room temp |
| 10 | Toasted French bread slices | |
Directions
In a 2 quart glass casserole, melt butter on High 1 minute. Add cheese, Worcestershire sauce, salt, paprika, dry mustard and cayenne; mix thoroughly. Cook, covered, on low/simmer 6 minutes, stirring once during cooking time. Stir small amount of hot cheese mixture into beaten eggs, then slowly add to hot mixture; stir briskly. Gradually stir in beer, blend well. Cook, covered, on low/simmer 3 minutes. Stir well. Cook, covered on low/simmer 3 minutes longer. Remove from oven. Beat briskly with whisk to blend thoroughly. Serve over toasted and buttered French bread. Serve with crisp bacon slices and garnished with tomatoes.
Source: Kenmore Microwave Cooking, 1981, Benjamin Company, Inc.