Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.
Melt butter in a large sauce pan. Stir in flour and seasonings. Add hot
milk slowly. Cook until thickened, stirring constantly. Add cheese; stir
until cheese is melted.
TO SERVE WITHOUT FREEZING: Serve over hot toast.
TO FREEZE: Pour each part to be frozen into a baking pan. Cool for 30
minutes at room temperature. Complete wrapping by pulling paper up over
top of food. Put edges of wrap together and fold several times so paper
lies directly on top of food. Fold ends of freezer wrap over the top and
seal with freezer tape. Label with name of food, date of freezing, and
last date the food should be used for best eating quality (about 6 months).
Freeze immediately for 10 to 12 hours before removing packages from the
pans.
TO HEAT FROZEN SAUCE: Preheat oven to 350° F. (moderate). Remove freezer
wrap. Place food in baking pan. Heat 45 minutes or until bubbly at edges.
Stir occasionally during heating. After heating, stir until rarebit is
smooth. If rarebit is too thick, thin with hot milk. Serve over hot
toast.
Posted to MC-Recipe Digest V1 #184
Date: Mon, 05 Aug 1996 11:22:43 -0500
From: "R. Winters" <rosie@iadfw.net>
Serving Ideas : Serve over hot toast.
NOTES : This recipe is for 24 servings (about 1/3 cup each). Directions
are=
given for dividing the prepared food into four parts of six
servings each. =
One part may be completely cooked and served at the time of
preparation. =
The remaining parts may be frozen.
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