From Sandi's Recipe File

Presents

"Welsh Rabbit"

Recipe Source:
Fondues (Card 2)
from The Betty Crocker Recipe Card Library

Serving Size: 4 servings

Amount Ingredient

1/4 cup butter or margarine

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

1/4 teaspoon Worcestershire sauce

1 1/2 cups milk

2 cups shredded cheddar cheese (about 8 ounces)

Dippers

Preparation Instructions:

In saucepan, melt butter over low heat. Blend in flour, salt, pepper, dry mustard and Worcestershire sauce. Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring , constantly, until cheese melts.
Pour into earthenware fondue pot; transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear Dippers and swirl in fondue with a figure eight motion. 4 servings.
Dippers: Hot brown and serve sausages, cut into thirds, hot canned tiny whole potatoes, cherry tomatoes, toasted English muffins, cut into pieces.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore