Search
by Ingredient

Welsh Rabbit

StarStarStarHalf starEmpty star

Submitted by maryann

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

¼ 59
CUP ML BUTTER
or margarine
¼ 59
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML DRY MUSTARD
¼ 1.3
TEASPOON ML WORCESTERSHIRE SAUCE
1 237
CUP ML MILK
½ 118
CUP ML WHITE WINE
medium *
2 473
CUPS ML CHEDDAR CHEESE
shredded
4 4
SLICES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 455 64% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 926mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 38g
Vitamin A 21% Vitamin C 0%
Calcium 52% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe