Ingredients
- 2 ramp bulbs
- 120 ml broth from ramp (drained)
- 110 gr sharp cheddar cheese (grated)
- 45 ml wine vinegar
- 16 ml worcestershire sauce
- 6 slices crisp toast (sliced)
* Boiled until tender in salted water & drained (reserve broth). Over low heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter. Stir ramps into the sauce and reheat. Add salt and pepper to taste. Serve hot over crisp toast. Yield: 6 servings. Makes a nice brunch dish or lunch, for those sensible enough to try it. Typed for you by the sensible Cathy Harned
