Monday Meal: Franks Rabbit

I am starting a new feature called Monday Meal! Each Monday, I will feature a recipe that I have come across in my travels. Now darlings, this doesn’t mean that it is good, it only means that it is interesting. I will leave it up to you to cook it and decide for yourself whether it’s tasty or not. And be sure to keep the Pepto-Bismol within reach.

The following recipe is noted for being high in protein and calcium. It is also apparently high in taste appeal, but you be the judge.

Franks Rabbit

Franks Rabbit

(No actual rabbits are used in this recipe!)

8 ounce shredded Cheddar cheese
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dry mustard
2 egg yolks, slightly beaten
1 pound franks, cooked and sliced
Toasted slices of bread

Melt butter in top of double boiler or chafing dish. Turn heat off and add flour and stir into a smooth paste. Stir in about 1/4 cup of the milk first and then add the remaining milk. Turn heat back on and stir constantly until mixture thickens and begins to boil. Add seasonings.

Add about 3 tablespoons of the white sauce to slightly beaten egg yolks and stir. Slowly add the egg mixture to sauce in the pan. Stir and cook two or three minutes before adding cheese. Heat, stirring vigorously until cheese melts. (Be careful not to boil the sauce or it will become stringy.) Add the sliced franks and spoon over toast. Serves about 4 to 6 servings.

Recipe from Co-ed magazine, April 1963

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *