Saturday, May 2, 2009

Welsh Rabbit

Here is another recipe with a wonderful name. There are those who will tell you that it is really called "Welsh Rarebit" and that might be so. In our family, however, we will always call it Welsh Rabbit, because we like to. 

2 tbsp. butter
1 lb. sharp Cheddar cheese, shredded
1/2 tsp. powdered mustard
Dash of cayenne
1/2 tsp. salt, optional
1 tsp. Worcestershire
1/2 c. beer, ale or milk

Buttered toast

Melt butter in top part of double boiler or chafing dish over direct heat. Add cheese, and heat, stirring occasionally, until cheese is melted. Put over boiling water, add seasonings, and pour in the liquid. Cook until thick, stirring frequently. Serve on toast.  Makes 4 servings.

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