Welsh Rarebit with Tabasco Sauce
- Yield 20 servings
Enjoy the tang of Tabasco and Worcestershire sauce in this variation of Welsh Rarebit! Add shrimp or other seafood and serve as an appetizer.
- 2 cups beer
- 1/4 pound (1 stick) butter (no substitute)
- 1 teaspoon Tabasco sauce
- 1 teaspoon dry mustard
- 5 pounds aged Cheddar cheese, grated
- 12 -- eggs, beaten
- 4 tablespoons Worcestershire sauce
- Put beer, butter, Tabasco sauce and mustard in a saucepan and slowly heat to a simmer. Gradually add cheese, stirring until it is completely melted. Stir in eggs and cook for 2 to 3 minutes; add Worcestershire sauce. Serve on toast or crackers.
Note: For a smaller number of servings, use one-fourth or one-half of the recipe.
Variations: At cocktail parties, serve from a chafing dish. Seafood may be added. For hot sandwiches, arrange sliced tomatoes on toast, pour over rarebit and top with cooked bacon strips.
Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).