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MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Side Dish
Recipe Preparation Level: easy
Makes 4 servings
2 teaspoons dry mustard
2 teaspoons paprika
1/4 teaspoon cayenne pepper
Pinch of ground nutmeg
1 cup beer
2 tablespoons butter
1 pound pregrated sharp Cheddar cheese
2 large eggs, lightly beaten
Salt to taste
8 slices whole-wheat or white bread, lightly toasted
1/4 cup chopped fresh parsley for garnish (optional)
1. Fill the bottom of a double boiler with water and bring to just
2. In the top of the double boiler combine the mustard, paprika,
nutmeg. Add the beer, a few drops at a time, stirring with a fork to
smooth paste. Continue adding and stirring until the ingredients are
blended. Add the butter.
3. Place the pan over the simmering water and cook, stirring, until
butter has melted and the mixture is quite hot. Add the cheese and
a wooden spoon until the cheese melts.
4. Add the eggs to the cheese mixture and cook stirring, making sure
let the mixture come to a boil. Cook, stirring, until the rarebit is
thickened and smooth. Taste and add salt, if necessary. Remove the top
boiler from the simmering water.
5. Cut each piece of toast in half crosswise and place 2 halves on
each of 4
dinner plates. Spoon the hot cheese sauce over the toast and sprinkle
parsley, if desired.
* Omit the eggs and serve the sauce over steamed broccoli or
topping baked potatoes.
* You can make the rarebit in a microwave: Combine all of the sauce
ingredients and microwave on HIGH 2 minutes. Serve immediately.
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