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Welsh Rabbit

  • Yield: 8 to 10 servings


  • 2 pound grated American or Cheddar cheese
  • 1 (12-ounce) can evaporated milk
  • 2 (15-ounce) cans whole white or green asparagus, drained
  • Salt and cayenne to taste
  • Toast


  • In a double boiler, melt the cheese. Add the milk, a little at a time, stirring constantly until the sauce is smooth and thick. Add the asparagus and season with salt and cayenne. Spoon the sauce over toast to serve.