Welsh Rabbit On Toast
|Shredded sharp cheddar cheese||4 Cup (64 tbs)|
|Worcestershire sauce||3⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Eggs||2 , lightly beaten|
|Flat beer/Ale||1 Cup (16 tbs) (At Room Temperature)|
|Toasted french bread slices||12|
In 2-quart microproof casserole, melt butter on HI (max. power) 1 minute.
Add cheese, Worcestershire, salt, paprika, dry mustard, and cayenne; mix thoroughly.
Cook, covered, on 50 (simmer) 6 minutes, stirring once during cooking time.
Stir small amount of hot cheese mixture into the beaten eggs, then slowly add to hot mixture; stir briskly.
Gradually stir in beer, blend well.
Cook, covered, on 50 (simmer) 3 minutes.
Cook, covered, on 50 (simmer) 3 minutes longer.
Remove from oven.
Beat briskly with whisk to blend thoroughly.
Serve over toasted and buttered French bread.