Welsh Rabbit Rarebit And Tomato Sandwiches Recipes

Steps:

• Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

Steps:

• Preheat oven to 350°F.
• Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
• Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
• Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
• Arrange one fourth of the tomato slices on half of the bread slices.
• Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
• In a large skillet heat the oil or butter over moderately high heat until hot.
• Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

Steps:

• In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

Steps:

• Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
• With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
• Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
• Pour the mixture over the hot toast.
• Sprinkle with a little paprika if liked, and serve immediately.

Steps:

• Make the toasts, butter lightly and take off the crusts.
• Melt the butter over low heat, add the cheese, and slowly pour in the beer, stirring till smooth. Add the mustard and pepper. Keep stirring till it is heated through, but never let it boil or bubble or it will become stringy. Pour over the toast and serve.
• Use cheddar cheese or something that melts nicely with a good flavour.

Steps:

• Preheat broiler.
• Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to 6 inches from heat until golden brown, 1 to 4 minutes.
• Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
• Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.