Hello.

Since Stouffers stopped making welsh rarebit,

Is there anybody out there with a pecipe that comes close to it.

Thank you.

Ron & Mary B

-- ron bulinda (rvbulinda@yahoo.com), June 18, 2001

Answers

Howdy, I'm not sure what you mean by Rarebit. Seems to me that name is applied to very different kinds of food. Kind of like "Goulash". What my dh from the north knows as goulash is potroast with dumplings. What I from the south know as goulash is basically chili with macaroni noodles added to stretch it.

Now, the only Rarebit I knew about before I met my dh is the British version of filet mignon wrapped in pastry and baked. I didn't know there was another sort of Rarebit until I met my dh. The way his mom fixed it is to put cooked macaroni in a castiron skillet and pour a mixture of egg, milk, and grated cheese over it...let the bottom brown a bit and then turn it over in sections. I varied the method by putting the whole thing in the oven and baking it like a casserole.

I'm not familiar with Stouffer's product.

-- L.B.D. (lavenderbluedilly@hotmail.com), June 19, 2001.

I can't vouch for this being the same as the Stouffer's recipe, because it is so easy that I never bought it. This recipe is from my 1942 Good Housekeeping Cook Book.

2 Tablespoons butter 4 Tablespoons flour 1 C. bottled milk, or 1/2 cup evaporated milk & 1/2 cup water 1 c. hot water 1 boullion cube 1 tsp. dry mustard 1 tsp. Worcestershire sauce 1/2 lb processed American cheddar cheese, thinly sliced or shredded Crackers or toasted bread

Melt butter in double boiler over boiling water. Stir in flour. When smooth, gradually stir in milk, then the hot water in which the bouillion cube has been dissolved. Cook until thickened and smooth, while stirring. Then add mustard, worchestershire sauce, and cheese, stir until cheese is melted. Serve at once on crackers or toast, with a little pickle relish on top if you like. Serves 4-5, also good on toasted english muffins.

Welsh rarebit with beer (more authentic):

1 Tablespoon butter 1 lb. grated American Cheddar Cheese (4 cups -- use regular sharp cheddar for better taste) 3/4 cup beer Dash cayenne pepper 1 Tablespoon dry mustard 1/2 teaspoon Worchestershire sauce 1/4 tsp. salt 1 egg, unbeaten crackers or toast

Melt butter in top of double boiler over boiling water. Slowly stir in cheese. As the cheese melts, stir all but 1 Tablespoon of the beer into it, a little at a time, over a period of about 1/2 hour. Combine the next 4 ingredients with remaining tablespoon of beer. Add egg, and stir quickly with spoon or whisk until smooth. Add to the smooth, melted cheese mixture. As soon as well mixed, serve at once over crackers or toast -- serves 4-5.

Are you aware of an antique book entitled 'Dreams of a Rarebit Fiend'? It was published in the 19th century and dealt with the weird dreams that resulted from eating Welsh Rarebit....hope it doesn't affect you that way!!

-- julie f. (rumplefrogskin@excite.com), June 20, 2001.

Here's another one...1965 printing of Fannie Farmer Cookbook --

Put in a couble boiler or chafing dish or in a pan over low heat: 1/2 lb cheese, cut small 1 Tablespoon butter 1/4 teaspoon salt 1/2 teaspoon dry mustard sprinkling of cayenne, or 1 teaspoon paprika Cook slowly until the cheese melts, stirring occasionally. Add -- 1/2 cup cream or milk 1 egg, slightly beaten Stir constantly until thick (wooden spoon is best). Taste, and add more seasoning if you like, such as a few drops of worchestershire. Pour over toast, saltines, or broiled tomato slices.

With ale or beer -- substitute ale or beer for the cream or milk.

Can also be served on slices of cooked chicken or turkey on buttered toast. Top with a strip of bacon and set under the broiler until bacon crisps. Slices of tomato on toast Broccoli, cauliflower, or asparagus (cooked) on toast or on sliced ham. Sliced hard cooked eggs or poached eggs on toast Toast spread with deviled ham. Bits of cooked lobster, shrimp, crab meat, or tuna on rice or toast... (well, if you've GOT it...!!)

-- julie f. (rumplefrogskin@excite.com), June 20, 2001.

Here's my recipe:

1/4 cup margarine or butter 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground mustard 1/4 teaspoon Worcestershire sauce 1 cup milk 1/2 cup beer or milk 2 cups shredded sharp or extra sharp cheddar cheese

Heat margarine in medium saucepan over low heat until melted. Blend in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in milk. Return to heat and heat til boiling, stirring constantly. Boil and stir one minute. Add beer gradually. Stir in cheese. Heat over low heat till melted.

We eat this over toast with bacon and tomato slices. Enjoy!

-- Cindy in NY (cjpopeck@worldnet.att.net), June 21, 2001.

Amazing how things change, about 6 decades ago welsh rarebit was a well roast rabbit with a sauce simular to what you people have been talking about.

-- mitch hearn (moopups1@aol.com), June 22, 2001.

Of course I can't find my copy of the 'Rarebit Fiend' book at the moment...it was published cartoons from before 1900. The forward contained information about the first recorded reference to the dish that became Welsh Rarebit, or Rabbit, which was a melted cheese & ale concoction, poured over toasted bread. The idea for the book of dreams inspired by consumption of this dish started when invading Romans found that the Welsh peasants had run from their homes, leaving their dinners (the Rarebit) on the tables. The Romans consumed it, and had terrible nightmares as a result, hence, 'Dreams of a Rarebit Fiend'. I'd guess that the use of an actual rabbit in the recipe to be a more recent event.

-- julie f. (rumplefrogskin@excite.com), June 23, 2001.