Welsh Rabbit
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
white wine
medium |
*
|
| 2 | cups |
cheddar cheese
shredded |
|
| 4 | slices |
bread
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
dry mustard
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
white wine
medium |
*
|
| 473 | ml |
cheddar cheese
shredded |
|
| 4 | slices |
bread
toasted |
|
Directions
Melt butter in 2-quart saucepan over low heat.
Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat. Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Gradually stir wine into sauce mixture; stir in cheese.
Heat over low heat, stirring constantly, until cheese is melted.
Serve over toast.
Sprinkle with paprika if desired.
