Categories: Condiment 
      Yield: 6 servings 
  
      1 c  Grated sharp cheddar cheese         3 tb Wine vinegar 
      2 c  Ramp bulbs *                        3 tb Butter 
    1/2 c  Broth drained from ramp                  Salt and pepper to taste 
           -bulbs                              6 sl Crisp toast 
      1 tb Worcestershire sauce            
  
  * 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.  
  Typed for you by the sensible Cathy Harned