Spammish Rarebit Recipes

SPAMMISH RAREBIT

Spammish Rarebit image

Make and share this Spammish Rarebit recipe from Food.com.

Provided by mandabears

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces Spam
10 3/4 ounces cream of chicken soup, undiluted
1/2 cup onion, minced
4 ounces Velveeta cheese, shredded
6 pieces toast

Steps:

Blend all ingredients together in a food processor until all ingredients are smooth.
Spread on a piece of toast.
Broil until golden brown and bubbly.

Nutrition Facts : Calories 894.3, Fat 43.4, SaturatedFat 16.1, Cholesterol 171.3, Sodium 2915.3, Carbohydrate 91.5, Fiber 4.1, Sugar 6.4, Protein 33.5

REAL WELSH RAREBIT

Real Welsh Rarebit image

A classic version of this dish was shared with me years ago. This is is my adaptation to more local ingredients. If you don't like beer, you can replace it with milk and it will still taste great. Serve over toasted bread or English muffins.

Provided by MOMFISH

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup whole milk
½ cup beer
½ pound Cheddar cheese, shredded

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.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 7.2 g, Cholesterol 63.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 13.4 g, Sodium 505.2 mg, Sugar 2.1 g

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