Eat Before Trick-or-Treat (Mama's Welsh Rarebit)

American cheese is melted with light cream, ground mustard & ground red pepper, then thickened with egg and served over toast.

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Ingredients:

• 1 1/2 cups light cream or half-and-half
• 1 lb American cheese, cut into small cubes
• 1/4 tsp salt
• Two dashes of cayenne pepper
• 1/2 tsp dried mustard
• 2 eggs, slightly beaten
• Paprika
• Sliced bread, toasted and cut into squares or triangles

Method

Combine cream and cheese in top of a double boiler. Add salt, cayenne and mustard. Cook over hot water (not boiling) until cheese is melted, stirring occasionally. Gradually add some of the hot sauce to the slightly beaten eggs; stir well and return to double boiler. Cook for 2 to 4 minutes until sauce thickens, stirring constantly. Pour over toast squares, dash with paprika and serve immediately.

Notes: Welsh Rarebit (cheese sauce) on toast is my fondest Halloween memory. I grew up as one of six kids. On Halloween night, my mom juggled lighting all our pumpkins, adjusted our costumes, perfected our make-up, and had six pillow cases ready for us to use as candy bags. If required, she was very handy helping us find our rain boots and winter coats. Everything was perfect, except she had one irritating requirement--we had to eat dinner before we could trick-or-treating, in order to have something hot in our stomachs that would to stick our ribs! It turns out that we had Welsh Rarebit (we called it Welch rabbit) for many years on Halloween night until we were finally all grown. (P.S. I'm not sure we ever got that "dash of paprika" on our toast points, but Mom's recipe calls for it, so I added it in.)

Number of servings: 8

Submitted By: dnoel1724467
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