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.
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.
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.
ide.
Spread the melted rarebit mixture over the top of
Melt the butter in a heavy saucepan over medium-low heat, and stir the Cheddar cheese and beer into the melted butter. Cook and stir until the cheese melts, about 5 minutes, and remove from the heat.
Whisk together the egg, salt, dry mustard, cayenne pepper, and Worcestershire sauce in a bowl. Gradually whisk the egg mixture into the cheese mixture, stirring between additions, until the egg mixture is thoroughly combined. Return the saucepan to the stove, and stir over low heat until the Welsh rabbit is hot and smooth.
Place the cheese, butter, mustard and beer in a heavy-bottomed saucepan on low heat. Stir occasionally until the cheese melts and the mixture is smooth and creamy. Season with salt and freshly ground black pepper.
Toast the ciabatta slices. Spread bread with the cheese mixture. Broil until golden and bubbling. Season with black pepper. Serve with tomato and onion salad.
Preheat the oven to 425\u00b0F.
Combine cheese, onion, sauce, mustard and cayenne pepper in a medium bowl. Add egg yolks and stir to combine.
Beat egg whites in medium bowl until soft peaks form. Fold egg whites into cheese mixture; season.
Place toast on baking pan; top with cheese mixture. Bake for about 5 mins, or until cheese is melted and lightly browned. Serve with tomato and arugula.
Melt butter in a medium saucepan over medium-high heat. Saute leek and thyme leaves for 6 mins, until soft but not colored. Add flour; cook for 2 mins.
Whisk beer into leeks; stir well to remove any lumps. Add mustard, Worcestershire sauce, cream, and cheese; stir until cheese has melted. Season with salt and pepper.
Preheat the broiler to high. Place toasted sourdough on a baking sheet and spoon cheesy leek mixture over bread. Broil for 2-3 mins, until golden and bubbling. Remove from broiler and serve immediately.
Melt the butter and mustard in a microwave safe bowl on high for 15 seconds, Add salt and pepper, beer and cheese and microwave on high for at least 30 seconds.
Remove the bowl and stir until the cheese has has achieved the desired consistency. Taste and add additional salt and pepper if required.
Pour over plain toast or for a lunch, slices of ham and tomatoes may be added.
Serve immediately, with the rest of the beer.
In a small saucepan, melt butter over medium heat then whisk in the flour until the mixture forms a thick, pale roux; remove from heat and set aside.
Use a 2 quart saucepan and bring the ale to a simmer; whisk in the roux, a little at a time, until mixture is the consistency of peanut butter (you may not use all of the roux).
Whisk in the heavy cream, Worcestershire sauce, and the dry mustard; return to a simmer and fold in the cheddar and Stilton cheeses.
Continue cooking until the mixture is smooth; remove from heat.
Transfer ...