Recipe Time pt. 2

(from allrecipes.com)

Welsh Rarebit

INGREDIENTS
4 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese
DIRECTIONS
In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

(alternate version from epicurious.com)

Welsh Rarebit Fingers

10 firm white bread slices (each about 4x4 inches), toasted, crusts trimmed
2 1/2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
5 tablespoons beer
3 tablespoons butter
2 tablespoons Dijon mustard
1 cup soft fresh white breadcrumbs

Arrange toast so that sides touch on large baking sheet. Combine cheese, beer, butter and mustard in medium saucepan. Stir over medium-low heat until mixture is smooth. Remove from heat; stir in breadcrumbs. Spoon over bread slices to cover. (Can be made 4 hours ahead. Chill.)
Preheat broiler. Broil until topping begins to brown, watching to avoid burning and turning baking sheet around, if necessary, for even broiling, about 2 minutes. Cool 2 minutes. Cut each slice into 5 strips. Transfer to platter; serve.


...I used to make this quite a bit when I was growing up. It's sort of like a poor man's fondue, and is very heavy and rich but really yummy if you like cheddar cheese. I prefer using sourdough bread for the toast.