Breakfast Foods

Welsh Rarebit

Sharon Timpe

Mequon, WI

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 1½-2½ hours

Ideal slow-cooker size: 4-qt

12-oz. can beer

1 Tbsp. dry mustard

1 tsp. Worcestershire sauce

½ tsp. salt

1/8 tsp. black, or white, pepper

1 lb. American cheese, cubed

1 lb. sharp cheddar cheese, cubed

  1. In slow cooker, combine beer, mustard, Worcestershire sauce, salt, and pepper.
  2. Cover and cook on High 1-2 hours, until mixture boils.
  3. Add cheese, a little at a time, stirring constantly until all the cheese melts.
  4. Heat on High 20-30 minutes with cover off, stirring frequently.

Serve hot over toasted English muffins or over toasted bread cut into trian­gles. Garnish with strips of crisp bacon and tomato slices.

Note:

This is a good dish for brunch with fresh fruit, juice, and coffee. Also makes a great lunch or late-night light supper. Serve with a tossed green salad, especially fresh spinach and orange slices with a vinaigrette dressing.

When taking your hot slow cooker full of food in your car remove the lid and cover the crock with plastic wrap. Replace the lid to seal. —Sue Hamilton, Minooka, IL