---------- 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
  
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