Swiss Rabbit Stack Ups Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter/Margarine | 3 Tablespoon | |
| 3 tablespoons enriched flour | ||
| Chicken | 1 | |
| Hot water | 3/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs), Processed | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 4 or 5 open-face sandwiches of sliced boiled ham and hot asparagus on toast | ||
Directions
In blazer pan of chafing dish, or in skillet, cook onion in butter till just tender.
Blend in flour.
Dissolve bouillon cube in hot water; gradually add bouillon and milk to flour mixture; cook and stir till thick.
Place blazer pan over water bath, if using chafing dish.
Add cheeses, stirring till Swiss cheese melts and mixture is blended.
Spoon over open-face sandwiches.
Blend in flour.
Dissolve bouillon cube in hot water; gradually add bouillon and milk to flour mixture; cook and stir till thick.
Place blazer pan over water bath, if using chafing dish.
Add cheeses, stirring till Swiss cheese melts and mixture is blended.
Spoon over open-face sandwiches.
Chef
