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–+ servings

Welsh Rabbit Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 112.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch
Servings 4 servings

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.