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- Source: Cooking Section, September 2000
- Dish Type: Sauces
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Welsh Rabbit
Instructions
In a double boiler, melt the cheese. Add the milk, a little at a time, stirring constantly until the sauce is smooth and thick. Add the asparagus and season with salt and cayenne. Spoon the sauce over toast to serve.
Yield: 8 to 10 servings
Ingredients
- 2 pound grated American or Cheddar cheese
- 1 (12-ounce) can evaporated milk
- 2 (15-ounce) cans whole white or green asparagus, drained
- Salt and cayenne to taste
- Toast
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