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Hall Cook Book

Cheese & Milk On Toast

Category: Breakfast / Submtd By: Richard Hall

Yield: 2 Servings

2 Cups Milk	Salt
4 Ounces Sharp Cheddar Cheese, Cut	Pepper
-Into 1/4 Inch Cubes	4 Slices White Bread
4 Tablespoon Butter

Toast the bread. Butter the toast.
Place the milk into a pot and heat over low setting.
Add the cheese. Heat until cheese starts to melt.
Turn off heat. Salt and pepper to taste. Spoon cheese onto toast.
Pour milk over toast until sopping wet. Serve.


Per Serving: 652 Cal (61% from Fat, 16% from Protein, 23% from Carb); 27 g Protein; 44 g Tot Fat; 27 g Sat Fat; 13 g Mono Fat; 38 g Carb; 0 g Fiber; 772 mg Calcium; 2 mg Iron; 728 mg Sodium; 127 mg Cholesterol

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