Blushing Bunny for Easter Relief

Ingredients 8 oz. sharp cheddar cheese shredded ¼ c. sour cream 10.5 oz.can tomato soup unadulterated ½ tsp dry mustard 2 tsp. Worcestershire Sauce 4 slices of toast or the equivalent in saltines

Additions:  1/2 tsp. garlic salt, 1/2 tsp. pepper Directions: 1.  Heat sour cream, Worcestershire, mustard and soup undiluted.   2. Add cheese and stir until melted. 3. Serve immediately on toast or crackers.

Blushing Bunny for Easter Relief

by Lael Morgan

Easter dinner or supper will be one of the biggest meals of the year for many; so big that you’ll be blitzed by the media with recipes on how to cook a ham and make traditional hot crossed buns. Neither recipe can be found in our Kitchen Stories Cookbook, but I do suggest you take a look at our Welch Rarebit on page 120 for an interesting stop-gap while waiting for the big deal.

Why?  Because in the frenzy of preparing Easter dinner, the rest of the day is often forgotten and stomachs growl.  So let me introduce a perfect fill-in dish for the holiday. It will delight the youngsters before the big event if that is scheduled for evening, or serve as supper for following a big lunch.

Welch Rarebit is a traditional comfort food which was created to cover up for hunters who came home empty handed.  It is simply cheese in white sauce or with a sour cream base served hot over toast or crackers.  But my creative mother—strapped by a tight budget and lack of ration stamps during World War II—created Blushing Bunny by adding a can of Campbell’s tomato soup to the mix. 

My little brother and I loved the very thought of this creation which we crunched on saltines.  And we still think of it as nifty. Holiday or no holiday, it is a lite but complete meal if you serve it with salad.