Tomato Bacon Rarebit Recipes

WELSH RABBIT WITH TOMATO

Steps:

• In a saucepan combine the butter and the flour and cook the roux over low heat, stirring, for 3 minutes. Whisk in the beer and the tomatoes and boil the mixture, whisking, for 3 minutes. Reduce the heat to moderately low, stir in the Cheddar, the mustard, the Worcestershire sauce, and the Tabasco, and cook the mixture, stirring, until it is hot (but do not let it boil). Arrange 3 of the toasts or 2 of the muffin halves on each of 6 plates and spoon the Cheddar mixture on top. Garnish the Welsh rabbit with the parsley and serve it with the bacon.

WELSH RAREBIT

Steps:

• Preheat broiler. Line a baking sheet with aluminum foil, then a wire rack. In a medium bowl, stir together cheese, egg yolks, beer, mustard, Worcestershire sauce, and cayenne pepper. Season with salt and pepper.
• Place bread on wire rack, and place under broiler until lightly toasted on one side. Remove from broiler, and invert.
• Divide cheese mixture evenly between the bread, pressing gently to adhere. Place tomato slices on the rack next to bread. Drizzle tomatoes with oil, and season with salt and pepper.
• Return to broiler, and cook until cheese is bubbling and golden brown, about 2 minutes. Place a slice of tomato on top of each serving; serve immediately.

TOMATO RAREBIT

Steps:

• Melt the butter in a heavy saucepan over medium heat. Stir in flour until smooth, then continue to cook and stir until lightly browned, about 10 minutes. Gradually stir in the milk so that no lumps form and then simmer until thick, stirring the whole time. Remove from the heat.
• Stir together the baking soda and canned tomatoes; stir into the sauce. Whisk together the mustard and eggs; stir into the tomato sauce. Set the saucepan over a pot of barely simmering water (like a double boiler). Stir in the cheese and season with salt and pepper. Continue to cook, stirring occasionally, until cheese has melted.

TOMATO WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.