Welsh Rabbit
Instructions:
Whether you call it rarebit or rabbit (perhaps named by an unsuccessful hunter), this is classic comfort food. If you top it with bacon, it becomes Yorkshire rabbit. 2 tablespoons butter or margarine 1â„4 cup all-purpose flour 1 cup milk, warmed 2â„3 cup beer 8 ounces sharp Cheddar cheese, shredded (2 cups) 1 teaspoon Dijon mustard 1â„2 teaspoon Worcestershire sauce 1â„8 teaspoon ground red pepper (cayenne) 9 slices white bread, toasted
Makes 6 main-dish servings Prep: 10 minutes Cook: 10 minutes
- In 2-quart saucepan, melt butter over medium heat. With wooden spoon, stir in flour. With wire whisk, gradually whisk in warm milk until smooth.
- Whisk in beer and heat to boiling, whisking constantly. Reduce heat and simmer 1 minute. Stir in Cheddar, mustard, Worcestershire, and ground red pepper; remove from heat. Stir until smooth.
- Cut toast slices on diagonal in half. Arrange 3 toast halves on each plate and spoon cheese mixture over.