| WELSH RAREBIT Ingredients 2 pounds American or Cheddar cheese, grated 1 (12-ounce) can evaporated milk 2 (15-ounce) cans white or green asparagus stalks Salt, freshly ground black pepper, and cayenne to taste 1 teaspoon Creole or coarse-grained mustard Thick slices of toasted French bread or brioche Steps Melt the cheese in the top of a double boiler. Add the milk, a little at a time, stirring constantly, until the sauce is smooth and thick. Add the asparagus and season with salt, black pepper, and cayenne. Add the mustard and stir to blend. Spoon the mixture over the toast and serve hot. Serves 8 to 10. |
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