Welsh Rarebit




  • 2 lbs American or Cheddar cheese, grated
  • 1 (12-ounce) can evaporated milk
  • 2 (15-ounce) cans white or green asparagus stalks
  • Tony Chacheres Famous Creole Seasoning
  • 1 tsp Tabasco Coarse Ground Mustard
  • Thick slices of toasted French bread or brioche 


Melt the cheese in the top of a double boiler. Add the milk, a little at a time, stirring constantly, until the sauce is smooth and thick. Add the asparagus and season with Tony Chacheres Famous Creole Seasoning. Add the mustard and stir to blend. Spoon the mixture over the toast and serve hot. Serves 8 to 10.

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