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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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First off, there is no rabbit in this recipe. This is a take-off from the Welsh Rabbit with a New Orleans flavor. I recently moved my mother to a retirement home and this was in her recipe box. It says For a Lenten main dish, omit the bacon and serve over fluffy rice . Ingredients:
4 slices bacon, diced |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
2 cups tomatoes, chopped |
1 teaspoon salt |
1 dash pepper |
1 teaspoon worcestershire sauce |
2 tablespoons butter |
3 tablespoons flour |
2/3 cup milk |
2/3 cup cheddar cheese |
4 -6 slices hot toast |
Directions:
1. Cook bacon until crisp.
2. Add onion and green pepper and cook until tender but not brown.
3. Add tomatoes, salt, pepper and Worcestershire sauce.
4. Simmer uncovered 15 minutes.
5. Meanwhile melt butter, blend in flour.
6. Gradually add milk and cheddar cheese.
7. Cook until thickened.
8. Serve over toast.
9. Use cheddar sauce first and top with creole mixture.
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