Cheese Beer and Olive Rarebit on Corn Bread Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupParty
Ingredients
| Butter | 2 Tablespoon | |
| Aged American or Cheddar cheese - 1 pound, grated | ||
| Egg | 1 | |
| Dry mustard | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Beer | 1/2 Cup (16 tbs), heated | |
| Worcestershire sauce | 1 Tablespoon | |
| Ripe olives | 12 | |
| Corn bread (or toast) - as required | ||
| Paprika - to taste | ||
Directions
MAKING
1) In a double boiler or chafing dish, stir the butter and grated cheese, until the cheese is melted.
2) Stir in the beaten egg, mustard and salt, stir continuously and cook, until well blended.
3) Gradually stir in the beer and Worcestershire sauce, blend well.
4) Stir in the sliced olives, stir continuously, until thoroughly mixed.
SERVING
5) Spoon the Cheese Beer and Olive Rarebit on corn-bread or toast, sprinkle with the paprika and serve immediately.
1) In a double boiler or chafing dish, stir the butter and grated cheese, until the cheese is melted.
2) Stir in the beaten egg, mustard and salt, stir continuously and cook, until well blended.
3) Gradually stir in the beer and Worcestershire sauce, blend well.
4) Stir in the sliced olives, stir continuously, until thoroughly mixed.
SERVING
5) Spoon the Cheese Beer and Olive Rarebit on corn-bread or toast, sprinkle with the paprika and serve immediately.
Chef
