Hollee Paterson of Baltimore was looking for a recipe for Welsh rarebit, preferably made without beer. Jenny McKenzie from Windsor, Colo., sent in a recipe for this classic dish taken from what she calls her “cooking bible”: Betty Crocker’s Picture Cookbook, published in 1950.
She says she grew up with this cookbook in her mother’s kitchen and was very pleased to inherit her grandmother’s copy.
The introduction to this recipe says that long ago in Wales the peasants were not permitted to hunt on the estates of noblemen, so they created this savory and satisfying dish, which substituted melted cheese for rabbit, the prize of the hunt.
In fact, Welsh rarebit is very much like cheese fondue and can be served with bread and crackers or fruit and vegetables. If you don’t want to serve it immediately, try using a small crockpot to keep it warm for dipping. Instead of the called-for “nippy American cheese,” I used sharp cheddar cheese, as McKenzie suggested.
WELSH RAREBIT
INGREDIENTS
DIRECTIONS
Melt cheese over hot, not boiling, water. Never allow the cheese to reach the boiling point.
Gradually stir in rest of ingredients.
Serve at once on crisp crackers or toast, with pickles or relish on the side.
Serves 6.
Per serving: 409 calories; 20 grams protein; 36 grams fat; 23 grams saturated fat; 2 grams carbohydrate; 0 grams fiber; 120 milligrams cholesterol; 582 milligrams sodium
Distributed by the Los Angeles Times-Washington Post News Service
