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Welsh Rarebit

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Side Dish
Recipe Preparation Level: easy
    Welsh Rarebit
    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
    barely a
    simmer.
    2. In the top of the double boiler combine the mustard, paprika,
    cayenne, and
    nutmeg. Add the beer, a few drops at a time, stirring with a fork to
    make a
    smooth paste. Continue adding and stirring until the ingredients are
    well
    blended. Add the butter.
    3. Place the pan over the simmering water and cook, stirring, until
    the
    butter has melted and the mixture is quite hot. Add the cheese and
    stir with
    a wooden spoon until the cheese melts.
    4. Add the eggs to the cheese mixture and cook stirring, making sure
    not to
    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
    of the
    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
    with
    parsley, if desired.

    Tips:

    * Omit the eggs and serve the sauce over steamed broccoli or
    cauliflower, 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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