Vegetable Welsh Rabbit
|Frozen cut broccoli||10 Ounce (1 Package)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Bread slices||12 , toasted and quartered|
Cook broccoli according to package directions; drain well.
In a medium sauce-pan cook chopped onion in butter or margarine till tender but not brown.
Stir in flour, dry mustard, salt, and ground red pepper.
Add milk and Worcestershire sauce all at once.
Cook and stir till thick-ened and bubbly.
Cook and stir 1 to 2 minutes more.
Add shredded cheese, stirring till melted.
Add cooked broccoli and water chestnuts.
Spoon the cheese mixture over the toasted bread.