Welsh Rarebit (or Welsh Rabbit)

Betty Crocker '80

¼ cup margarine or butter (can be omitted)
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
¼ tsp. dry mustard
¼ tsp. Worcestershire sauce
1½ cups milk
2 cups shredded Cheddar cheese (about 8 oz.)
4 to 6 slices toast

Heat margarine in saucepan over low heat until melted. Blend in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. If omitting the butter, just blend the flour into the milk. Wondra flour works well. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast.

4 to 6 servings