Tomato Welsh Rabbit
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Condensed tomato soup||1 Can (10 oz)|
|Liquid red pepper seasoning||1⁄4 Teaspoon|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Corned beef spread||9 Ounce (2 Cans, 4 1/2 Ounces Each)|
|Prepared mustard||2 Teaspoon|
|Instant minced onion||1 Teaspoon|
1. Melt butter or margarine in a medium-size saucepan; blend in flour; cook, stirring constantly, just until bubbly. Stir in milk, tomato soup and the red-pepper seasoning; continue cooking and stirring until sauce thickens and bubbles 3 minutes. Stir in the cheese until melted. Keep warm.
2. Combine corned-beef spread, mustard and instant minced onion in small bowl.
3. Split the muffins; spread 1 tablespoon of mixture on each half of muffin; place under the broiler, for 5 minutes, or until the tops are lightly brown and crispy.