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Welsh Rabbit

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1/2 pound sharp American cheddar cheese
1/3 cup milk
1/4 teaspoon dry mustard
1/2 teaspoon spiced salt
1 egg, slightly beaten
crisp toast triangles or crackers


Shred cheese or cut into small cubes. Melt in a double boiler, over simmering water. As cheese begins to melt, add milk gradually, stirring constantly. Add seasonings and blend. Add beaten egg and continue to stir until mixture is smooth and thickened. Serve at once on crisp hot toast triangles or on toasted crackers.

Makes 5 to 6 servings


  1. Beer, ale or thick tomato juice may be used in place of milk in this recipe.

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