Guest Author - Vannie Ryanes
Welsh rarebit is simply savory melted cheese on toast. It makes a pleasant change for work at home folks who often make a meal from slim pickings in the refrigerator. This makes a very pleasant mid-afternoon snack as is, with a cup of soup, or with a slice of melon, grapes or other fruit.
Also good with scrambled eggs, or just a cup of hot coffee or tea.
6 ozs. grated cheddar cheese
2 pats butter
1 tspn Coleman's mustard
1 tblspn milk
1/4 cup beer (or substitute additional milk)
Salt and pepper to taste
1/4 tspn Worcestershire sauce
2 slices of very lightly toasted bread
Place all ingredients except bread)in saucepan melt over low heat. When fully melted, pour mixture over toast and place toast in shallow pan under broiler*. Remove when cheese starts to bubble and brown.
This is rich enough to two servings. If you only want one slice of toast, place remaining sauce in a small container with a cover and use later or the next day. Reheat by microwave or depending on what the sauce is stored in, use the double-boiler method.
*To keep cheese mixture from sticking to sauce pan spray lightly with cooking oil. It makes clean-up easier. Also spray storage container for easy pouring.
*spray broiling pan with a bit of vegetable spray, toast will slide off foil onto your serving dish.
*Welsh rarebit sauce is nice over steamed broccoli, Brussels sprouts or cauliflower.
How and where did the term Welsh Rarebit originate? There are many sites that give information about this, I share an explanation from the Wikipedia site http://en.wikipedia.org/wiki/Welsh_rarebit Is this answer closer to truth than most sites? I don't know, but I do know that many dishes and meals that were once considered food the lower (or poor) classes are now considered delicacies. Whatever the background of this simple and easy to make meal, it is delicious eating.