---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Welsh Rabbit
 Categories: Eggs/cheese, Breakfast
      Yield: 4 Servings
 
  1 1/2 c  Shredded cheddar or
           American cheese ( 6 oz)
    3/4 c  Milk
      1 ts Dry mustard
      1 ts Worcestershire sauce
           Dash of cayenne
      1    Egg, beaten
      4    Slices bread, toasted OR
           Poached eggs
 
  For cheese sauce, in a heavy saucepan combine shredded
  cheese, milk, mustard, Worcestershire sauce, and
  cayenne.  Cook over low heat, stirring constantly,
  till cheese melts.  Slowly stir about half of the hot
  cheese mixture into 1 beaten egg; return all to
  remaining mixture in pan.  Cook and stir over low heat
  till mixture thickens and just bubbles.  Serve at once
  over toast or poached eggs.  Makes 4 servings. Beer
  Rabbit:  Prepare Welsh Rabbit as above, except
  substitute beer for the milk. Top each serving with 2
  slices of crisp-cooked bacon, halved crosswise.
  Source: Better Homes & Gardens. ch
 
-----