Vegetable Welsh Rabbit Recipe
Ingredients
| 1 10-ounce package frozen cut broccoli | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Water chestnuts | 1 8 Ounce, drained | |
| Bread slice | 12 , quartered | |
Directions
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.
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.
Chef
