People who can't let well enough alone put cornstarch in Rabbits, just
as they add soda to spoil the cooking of vegetables.
Ginger Ale Rabbit
Simply substitute ginger ale for the real thing in the No. 1
Rabbit of all time.
Buttermilk Rabbit
Substitute buttermilk for plain milk in the No. 2 Rabbit. To be
consistent, use fresh-cured Buttermilk Cheese, instead of the
usual Cheddar of fresh cow's milk. This is milder.
Eggnog Rabbit
2 tablespoons sweet butter
2 cups grated mellow Cheddar
1-1/3 cups eggnog
Dashes of spice to taste.
After melting the cheese in butter, stir in the eggnog and keep
stirring until smooth and thickened. Season or not, depending on
taste and the quality of eggnog employed.
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.
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