Stouffers Welsh Rarebit Food

WELSH RAREBIT

Welsh Rarebit image

Provided by Alton Brown

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
4 slices toasted rye bread

Steps:

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

WELSH RAREBIT SOUFFLES

Welsh Rarebit Souffles image

PONY CLUB

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 7

Ingredients

8 ounces really good mature cheddar cheese, grated
4 eggs, separated
Dry English mustard
Worcestershire sauce
Hot pepper sauce
Salt and freshly ground black pepper
2 large slices good white bread

Steps:

Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
Preheat the oven to 450 degrees F.
Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.

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