Crock Pot Welsh Rarebit Recipes

CROCK POT WELSH RAREBIT

Steps:

• In slow cooker, combine beer, mustard, Worcestershire sauce, salt and pepper.
• Cover and cook on High 1-2 hours, until mixture boils.
• Add cheese, a little at a time, stirring constantly until all the cheese melts.
• Heat on High 20-30 minutes with lid off, stirring frequently.
• Serve hot over toasted English muffins or over toasted bread cut into triangles.
• Garnish with strips of bacon and tomato slices.

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

CHEESY WELSH RAREBIT

Steps:

• Preheat a broiler.
• Place the bread slices on a baking sheet.
• Place under the broiler and toast, turning once, until golden brown on both sides, 30-40 seconds on each side.
• Remove from the broiler.
• In a small saucepan over medium heat, combine the cheddar and the dark ale.
• When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.
• Cut each piece of toast in half, diagonally, and arrange around the edges on a flameproof platter.
• Pour the cheese mixture over the toasts so they are covered completely.
• Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.
• Remove from the broiler and serve piping hot.

TRADITIONAL WELSH RAREBIT

Steps:

• Preheat the oven grill.
• Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler.
• Melt, stirring occasionally, until smooth and well mixed.
• Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.

BETTY CROCKER 1950S WELSH RAREBIT

Steps:

• Melt cheese in a metal bowl over a pot of hot water.
• Gradually add the milk and stir until smooth.
• Blend in seasonings.
• Serve on crisp crackers, toast or potato chips.
• NOTE: try to get cheddar that has ben aged 3-4 years, if you can.