The story is told that poor Welshmen were so poor that when they served "rabbit", it was really only a piece of toast with cheese sauce poured over it. Someone once pointed out that this was certainly not rabbit, but is was sure a "rare bit"! Hence the names: is it "Welsh Rabbit" or "Welsh Rarebit" We think a poor Welsh woman, rushed for time that day, forgot the rabbit.

1/2 cup butter
1/2 cup flour
4 cups milk
1 Tablespoon yellow mustard
10 oz. package sharp cheddar cheese, shredded or in small chunks
Paprika

Heat milk in microwave on high for 8-9 minutes. (This saves a lot of stirring time.) Meanwhile, melt butter in a medium saucepan on low heat and stir in flour with a whisk along with the mustard. When milk is ready, whisk into flour-butter mixture, stirring until it comes to a boil on medium-high heat. Reduce heat to low and stir in cheese until melted.

Serve over toast, allowing 2 slices pers person and sprinkle with paprika. You can also have fun by using a cookie cuttter for different shapes and putting them on top of the cheese instead of under.

This has been a long time favorit of our family and is great for either lunch or supper. It doesn't take long to make and is also great to serve when unexpected company arrives. Our favorite vegetable with it are peas or broccoli. Any leftover sauce is also great reheated and served over broccoli or cauliflower. Serves 6-7

From Dorothy's Kitchen - recipe by Dorethea Talcott

Welsh 'Rabbit'
April 2000 (CCS12.1)