Cheese Rarebit

A creamy cheese sauce over whole wheat toast, served with apples or pears makes a warming stick-to-the-ribs breakfast.

Follow this link to the recipe:

Cheese Rarebit – Serves 4


• 3 T butter

• 3 T flour

• 1 ¾ cups milk

• 1 to 1 ½ cup of shredded cheddar cheese (NOT non-fat) Use a very sharp cheddar to give more flavor with less fat.



Night Before:

You can make the rarebit the night before and refrigerate, then reheat in a double boiler the next day, but that is more time and trouble than just making it in the morning.



Next Morning:

Melt butter in a skillet

Add flour and stir until browns slightly

Pour milk in slowly, stirring continuously

Stir in shredded cheese, stirring until all is melted. Put on low heat and cover until ready to serve, poured over toast.



NOTES:

• Kids love this. Add a touch of salt if you wish. Can top with bacon bits or chopped tomato if you wish.

• Each ounce of cheese grates to about ¼ cup, so this takes 4 to 6 ounces of cheddar