WELSH RABBIT
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 273). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
[NOTE: There is no rabbit in this recipe. This is a hot cheese sauce served on toasted bread (aka: Welsh Rarebit, English Rabbit, Scotch Rabbit, Buck Rabbit, Golden Buck, and Blushing Bunny).]
INGREDIENTS:
1-pound Velveeta, cut into small pieces
¼ pound margarine, in bits
10-ounce can cream of celery
1 envelope onion soup mix
¼ teaspoon Tabasco
[4-12] slices of bread, toasted, buttered, and cut into triangles
INSTRUCTIONS:
In top of double boiler, over simmering water, combine – cheese and margarine, with soup, soup mix and hot pepper sauce until melted and mixture is smooth. Ladle over buttered toast triangles and serve piping hot. Serves 4 to 6.
See also…
Mondays & Memories of My Mom – Americana Labor Day Celebrations
