Grease 2-quart casserole dish.
Cook spinach and drain well. Mix with 2/3 Welsh Rarebit and add water chestnuts and 1/2 can fried onions.
Place in dish, crumble bacon on top and spread rest of Welsh Rarebit to cover.
Bake at 350\u00b0 for 15 minutes.
Sprinkle rest of can of fried onions on top and bake for 5 additional minutes.
Serves 6 to 8.
llow to cool.
For Welsh Rarebit, toast bread on one side
Cook and chop bacon; cook and drain spinach well.
Cool.
Thaw Welsh Rarebit; place 1/3 of Rarebit in pan (8 x 8-inch).
Add spinach, bacon and drained chestnuts.
Top with remaining Rarebit. Sprinkle with onions.
Bake, uncovered, for 20 minutes at 325\u00b0.
Combine spinach, water chestnuts and 1/3 of Welsh rarebit in 10 x 6 x 1 1/2-inch baking dish.
Top with crumbled bacon.
Spread remaining rarebit evenly over all.
Top with onion rings.
Bake uncovered at 350\u00b0 for 15 minutes or until heated through.
Combine spinach with 1/3 of the Welsh rarebit.
Top with bacon.
Spread remaining rarebit over the bacon.
Top with onions. Bake at 350\u00b0 for 15 to 20 minutes.
Preheat the broiler.
Cook the broccoli in boiling water until tender, about 5 minutes. Drain and set aside.
Slowly melt the cheese in a double boiler.
Gradually mix in the broth.
Whisk in the mustard and egg.
Sprinkle a little of the rosemary or basil on the cut side of each tomato half.
Broil until soft and beginning to brown, about 5 minutes.
Serve the Welsh rarebit over the broccoli and tomatoes. Makes 2 cups sauce.
Partially cook spinach and drain.
Thaw rarebit on top of double boiler.
Place
1/3 rarebit in bottom of casserole.
Add spinach, bacon and water chestnuts.
Top with remaining rarebit. Sprinkle with French fried onions.
Bake at 325\u00b0 for 20 minutes in rectangular casserole.
Serves 8 generously.
In medium saucepan, cook mushrooms in margarine until tender. Add Welsh rarebit and milk; cook and stir until hot.
Slit baked potatoes lengthwise; divide hot broccoli evenly among potatoes. Top with hot cheese sauce.
Refrigerate leftovers.
Combine broth and onion in medium skillet; bring to boil, add instant rice. Cover and turn off heat. Let stand for 5 minutes. Add Welsh Rarebit, chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes until hot and thickened. Add salt and ground black pepper to taste.
Place cooked spinach and mushrooms in a 10 x 6 x 1 1/2-inch baking dish.
Top with bacon and water chestnuts.
Spread Welsh Rarebit evenly over top.
Garnish with French fried onions.
Bake in moderate oven (350\u00b0) for 20 to 25 minutes or until heated through.
Serves 6 to 8.
Can make ahead and freeze 2 to 3 weeks.
nly 1/2 of the recipe, freeze the other half for
Combine spinach, onion, cooked rice and rarebit.
Place in shallow baking dish.
Dot generously with butter.
Cover with grated Parmesan cheese.
Bake at 350\u00b0 for 1/2 hour.
or about 15 seconds.
Recipe should make 12 crepes.
irtight tin, and the cheese rarebit mixture can be made ahead
In top of double boiler, melt butter; add cheese and melt slowly over hot water (not boiling water), stirring occasionally. Do not allow it to get too hot.
Gradually stir in the ale or milk and seasonings.
When creamy, spoon the mixture onto the slices of buttered toast.
Brown quickly under the broiler if you like. Serve the rarebit very hot.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
cups Bird's Eye Recipe Ready Stew Blend frozen vegetables
Chop a small bunch of green onions.
In a large frypan or Dutch oven, melt butter. Saute crab meat, shrimp, scallops and onions about 10 minutes until onions are translucent.
Add milk, cream of shrimp soup and wine.
Heat thoroughly and then add the peas.
Cover and simmer for about 10 minutes.
Serve over rice or thin noodles.
This recipe is very easy, yet tastes special. Serves 6.