Welsh Rabbit Sandwiches
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 250 grams sharp Cheddar cheese, shredded, (8 oz / ½ lb)
- ½ cup milk
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 2 dashes cayenne pepper
- 1 egg, well beaten
- 4 slices hot buttered toast
- 4 slices tomato
Instructions
- In a saucepan on very low heat, add the cheese and milk, stir constantly until melted and smooth.
- Stir in the mustard, Worcestershire sauce, and cayenne.
- Stir some cheese mixture into the beaten egg, then add the egg to the cheese sauce and stir in. Stir until mixture thickens and is smooth and creamy.
- Serve over hot buttered toast that is topped with tomato. Enjoy.
Notes
Low cost per serving.
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