Name: Welsh Rarebit
Ingredients: 9 1/4 qt WATER; WARM; 6 lb CHEESE CHEDDER; 2 1/4 lb BUTTER PRINT SURE; 2 lb MILK; DRY NON-FAT L HEAT; 100 BREAD SNDWICH 22OZ #51; 2 lb FLOUR GEN PURPOSE 10LB; 1 ts PEPPER BLACK 1 LB CN; 1 ts MUSTARD FLOUR; 1/4 c WORCESTERSHIRE SAUCE; 2 oz SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Dairy	Welsh		100	Servings

INGREDIENTS

9 1/4	qt	WATER; WARM
6	lb	CHEESE CHEDDER
2 1/4	lb	BUTTER PRINT SURE
2	lb	MILK; DRY NON-FAT L HEAT
100		BREAD SNDWICH 22OZ #51
2	lb	FLOUR GEN PURPOSE 10LB
1	ts	PEPPER BLACK 1 LB CN
1	ts	MUSTARD FLOUR
1/4	c	WORCESTERSHIRE SAUCE
2	oz	SALT TABLE 5LB

INSTRUCTIONS

1.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT BOIL.
2.  BLEND BUTTER OR MARGARINE, FLOUR, MUSTARD FLOUR, PEPPER, AND SALT;
STIR UNTIL SMOOTH.  ADD ROUX SLOWLY TO MILK, STIRRING CONSTANTLY.
3.  COOK 5 TO 10 MINUTES OR UNTIL THICKENED, STIRRING AS NECESSARY.
4.  ADD CHEESE AND WORCESTERSHIRE SAUCE; STIR UNTIL CHEESE IS MELTED.
5.  SERVE ON TOAST.
  :
NOTE:  1.  IN STEP 4, 2 LB 6 1/2 OZ (3/4-NO. 10 CN) CHEESE, AMERICAN,
DEHYDRATED COMBINED WITH 2 1/2 CUPS WARM WATER MAY BE USED.  SEE
RECIPE NO. F-G-1.
NOTE:  2.  IN STEP 5, TOASTED ENGLISH MUFFINS, CORNBREAD, OR BISCUITS
MAY BE USED FOR TOAST.
NOTE:  3.  IN STEP 5, 6 LB 12 OZ SANDWICH SLICED BREAD MAY BE USED.
NOTE:  4.  IN STEP 5, 1-B LADLE MAY BE USED.
Recipe Number: F00200
SERVING SIZE: 1/2 CUP PL
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”