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Tomato-Onion Rabbit Recipe
|Sharp cheddar cheese||1 Pound|
|Butter/Margarine||4 Tablespoon, divided|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Coffee cream||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Spanish onion/Burmuda onion||1 , thinly sliced|
Serving size: Complete recipe
Calories 3570 Calories from Fat 2361
% Daily Value*
Total Fat 285 g437.8%
Saturated Fat 148.7 g743.3%
Trans Fat 0 g
Cholesterol 1190.4 mg
Sodium 7128.7 mg297%
Total Carbohydrates 101 g33.8%
Dietary Fiber 11.1 g44.5%
Sugars 19.2 g
Protein 147 g294.2%
Vitamin A 208.4% Vitamin C 72.2%
Calcium 355.8% Iron 16.8%
*Based on a 2000 Calorie diet
Melt 2 tablespoons butter over boiling water.
Add cheese; stir until melted.
Add salt, mustard, Tabasco and cream, stirring constantly.
Add a little of the cheese mixture to the beaten eggs; return to remaining mixture.
Cook and stir over low heat about 2 minutes.
Cook onion slices in 1 tablespoon butter until they are lightly browned and tender; slice tomatoes crosswise into 4 slices; cook in remaining 1 tablespoon butter about 2 minutes.
Place 2 slices toast on each plate; cover toast with onions; top with tomato slices.
Pour rabbit over all.