Tomato Welsh Rabbit Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Tomato soup | 1 Can (10oz), condensed | |
| 1/4 teaspoon liquid red-pepper seasoning | ||
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Spread | 2 Can (10oz) | |
| Prepared mustard | 2 Teaspoon | |
| Instant minced onion | 1 Teaspoon | |
| English muffins | 4 | |
Directions
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.
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.
Chef
