This nourishing dish is an excellent way to use up a mixture of already cooked, fresh or canned vegetables.
2 tablespoons vegetable shortening or bacon fat, see Note
3 tablespoons all-purpose flour
½ teaspoon dry mustard
¼ teaspoon salt
1½ cups milk
1 teaspoon Worcestershire sauce
1½ cups grated Cheddar cheese
2 cups mixed cooked vegetables
½ cup chopped fresh or well-drained canned tomatoes
6 thick slices whole-wheat or white bread
Melt shortening in top of a double boiler, over very low direct heat. Stir in flour, mustard, and salt, until smooth. Very gradually stir in milk and Worcestershire sauce. Cook, stirring constantly until thickened.
Fold cheese, vegetables and tomatoes into sauce. Set pan into bottom of double boiler over boiling water and cook, covered, 10 minutes.
Meanwhile, toast bread and place on dinner plates. Divide rarebit onto pieces of toast and serve.
6 Servings
NOTE: Reduce salt to ⅛ teaspoon if using bacon fat.
“To the many high school students who pitched in to help pick and pack the 1944 food crop, all America joins in saying ‘Thanks.”’—Campbell’s Tomato Soup advertisement, November 1944