Cheese Rarebit(USDA)

* Exported from MasterCook II *

Cheese Rarebit (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well Usda

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine
3/4 cup flour -- unsifted
3/4 teaspoon salt
3/4 teaspoon dry mustard
1/8 teaspoon paprika
1 1/4 quarts hot milk
2 1/2 pounds processed cheddar cheese -- shredded

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 FOOD
Preheat oven to 350=B0 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.

- - - - - - - - - - - - - - - - - -=20

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. Toppings, such as breadcrumbs, cheese,=
and sauces, are added at the time of serving. You will want to have these=
ingredients on hand when you are ready to use the frozen food.

MasterCook electronic format by Rosie Winters.

--=====================_823427116==_--