Recipe - Ramps Piquante

1 cup Grated sharp cheddar cheese
2 cup Ramp bulbs *
One half cup Broth drained from ramp
bulbs
1 tablespoon Worcestershire sauce
3 tablespoon Wine vinegar
3 tablespoon Butter
Salt and pepper to taste
6 sl Crisp toast

* 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. g
Typed for you by the sensible Cathy Harned

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini