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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Sunday, November 11, 2007

Here's a "Rarebit" of Nostalgia For All To Enjoy

Here is something that came up in conversation the other day. How many of you remember taking home economics class in high school? Talk about a blast from the past; “sewing, cooking, entertaining, housekeeping even learning proper etiquette”. I remember not minding home economics as long as we were doing something related to the kitchen and cooking. I absolutely hated sewing, I never felt a desire to sew and besides all that I had an aunt who was a seamstress, so I felt that I was already pretty secure in the sewing department. Plus the fact that the blouse we had to make to be graded on required both sleeves to be the same length……unlike mine which was a combination of a long sleeve on one arm and a much, much longer sleeve on the other arm. For some reason I got a very poor grade on that blouse but I always knew I was guaranteed of bringing my grade up when we got to the cooking portion of class. One of the first recipes that we were taught was for “Welsh Rarebit”. Up to that day I had never had Welsh Rarebit before, I had heard of it……granted I could have sworn that it was called; “Welsh Rabbit…….a meat dish”? Imagine my surprise when I realized that it was really toasted bread with a delicious cheese sauce poured over it.
Anyhow, I got an “A” on my Welsh Rarebit technique and discovered a new and delicious food to eat in the process.

Welsh Rarebit

4 tablespoons of butter
2 teaspoons of Worcestershire sauce
1/2 teaspoon of salt
1 teaspoon of paprika
1/2 teaspoon of prepared mustard
1 pound sharp Cheddar cheese, grated ( Swiss Cheese also makes for a great rarebit)
1 cup Ginger Ale or beer (During my school days it was ginger ale, now I go straight for the beer).
2 eggs, slightly beaten

Melt butter, seasonings and cheese in a double boiler until cheese is soft. Add beer and slowly add eggs. Cook until thick. Serve very hot on toast points, will serve 6 people nicely.

8 comments:

Tarrant said...

I adore, absolutely adore Welsh Rarebit. Especially nice with a slice of tomato and bacon added as well.

Butta Buns said...

I had the same reaction to home ec in high school. I had one hell of a time getting through the sewing and
got good marks for the cooking.
But we were assigned dippy little pillows with triangular scraps to decorate the front, never something as advanced as clothing. Your description reminds me of that Cosby Show episode where Theo wins the cute baby faced girl with that mismatched sleeve button down.

I ADORE Welsh rarebit too and haven't had it in ages. Since it's a breakfast food for me, I'll have to try making with the ginger ale instead of beer. Lest I be tempted to swill the leftover lager!

Patricia Scarpin said...

I didn't have home economics at school, but my parents' generation did.
I don't know about sewing, but I love cross stitching! :)

This dish is new to me, Julie - gotta find a replacement for Worcestershire sauce.

Julie said...

Patricia you can replace the worcestershire sauce with A1 steak sauce,if worse came to worse you could leave it out all together the rarebit would still taste good.

Julie said...

I remember that Cosby Episode, it was a $200 shirt he couldn't afford so his sister Denise made him one.....well sort of lol

Julie said...

Sounds good to me Tarrant!

michael edelman said...

Good recipe. The name was indeed originally "Welsh Rabbit"; the name was an ethnic slur that implied the Welsh were too lazy to catch rabbits. Somewhere along the line it became more4 genteel- hence the "rarebit" neologism. There are other examples from English cooking, like "Scotch Woodcock", which is eggs and anchovies on toast.

Julie said...

Thank you so much Michael, you've taught me things I did not know. The scotch woodcock sounds delicious, I can't wait to learn more.