by Nana Principe
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| WELSH RABBIT aka Rarebit by Nana Principe |
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| 1 Tablespoon butter | |||||||||||||||||||
| l Tablespoon flour | |||||||||||||||||||
| l Cup milk | |||||||||||||||||||
| l cup or more of cheese (cheddar is best) cut into small pieces | |||||||||||||||||||
| 1/8 teaspoon salt (optional) | |||||||||||||||||||
| 1/8 teaspoon dry mustard (optional) a bit of Grey Poupon can be used instead | |||||||||||||||||||
| ¼ teaspoon Worcestershire Sauce (optional) | |||||||||||||||||||
| Pepper (to your taste) or omit | |||||||||||||||||||
| Return to my den | |||||||||||||||||||
| Melt butter over low heat, stir in flour to make a paste, add milk gradually, stirring all the time until thick; then add cheese and seasonings. | |||||||||||||||||||
| Pour over crackers or toast for serving. A slightly beaten egg may be added just before serving, cook well after adding. | |||||||||||||||||||
| This is the sauce I use over Asparagus for Asparagus on Toast. Also can be mixed with cooked elbow macaroni, topped with buttered crumbs and baked to make Macaroni and Cheese. | |||||||||||||||||||