Ever since the innovation of bottled eggnogs fresh from the milkman in holiday season, such supremely creamy and flavorful Rabbits have been multiplying as fast as guinea pigs.
All-American Succotash Rabbit
1 cup milk
3 tablespoons butter
3 tablespoons flour
3 cups grated cheese
1 cup creamed succotash, strained
Salt and pepper
Make a white sauce of milk, butter and flour and stir in the cheese steadily and gradually until melted. Add the creamed succotash and season to taste.
Serve on toasted, buttered corn bread.
Danish Rabbit
1 quart warm milk
2 cups grated cheese
Stir together to boiling point and pour over piping-hot toast in heated bowl. This is an esteemed breakfast dish in north Denmark.