Recipes Included On This Page Welsh Rarebit One Welsh Rarebit Soufflé Welsh Rarebit Two Wilted Greens with Rice - Greek Spanakorizo Winter Greens and Potato Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Welsh Rarebit One Recipe By : Esquire Cookbook; 1955 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- (15 mL) 1 pound cheese --(454 g) [shredded or finely cubed] 2 teaspoons salt -- (10 mL) 2 teaspoons dry mustard -- (10 mL) 1 teaspoon paprika -- (5 mL) 3 drops Tabasco sauce 1/2 bottle beer -- (about 1/2 cup) 1 egg yolk -- beaten Whole wheat toast Melt 1 tablespoon butter in the top of a double boiler and stir in 1 pound of shredded or finely cubed elderly New York State dairy cheese. (I have no idea what cheese that is.) As it melts, stir frequently and add 2 teaspoons salt, 2 teaspoons dry mustard, 1 teaspoon paprika, 3 drops Tabasco sauce, 1/2 bottle beer. As mixture starts to thicken, add 1 beaten egg yolk. Serve on crustless slices of whole wheat toast. From Esquire Cookbook; 1955; Esquire Magazine MC format and metric conversion by Hallie. Untried? Hallie's Notes: According to my old Esquire Cookbook of 1955 just about everything about Welsh Ra--bit is controversial, from the name to the method of preparing it. <G> There are 8 recipes in this book alone! I will post one and one from another cookbook, then I think its every cook for themselves - once you have the basis of the recipe. One thing they do suggest is that you allow about 1/4 pound (about 113 grams) of cheese per person. I can't remember if I've tried any of these versions or not. I have always made it with a good aged Cheddar but in my opinion the choice of cheese is really up to the individual as long as it will melt nicely. I usually find most recipes call for too much salt so you should think about the salt content of the cheese you are using and taste before adding the full measure. Contributed to the FareShare Gazette by Hallie in response to a request; 30 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 64 Calories; 4g Fat (74.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 61mg Cholesterol; 1100mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Welsh Rarebit Soufflé Recipe By : Delia Smith's Complete Cookery Course Serving Size : 3 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 grams butter -- (1/3 ounce) 10 grams flour -- (1/3 ounce) 6 tablespoons milk 1 teaspoon French mustard 1 dash Worcestershire sauce A little cayenne pepper 2 eggs, separated 25 grams strong Cheddar cheese -- grated (1 ounce) 25 grams Parmesan cheese -- grated (1 ounce) 6 slices white bread from a small loaf [cut medium thick] Salt and freshly milled black pepper First melt the butter in a small saucepan; blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time. Let the mixture bubble for 2 minutes; take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly-milled pepper. Next beat the egg yolks; stir them into the sauce and leave it on one side to cool for a minute. Now toast the bread on one side. Then beat the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and using a metal spoon, carefully fold them into the cheese mixture. Cover each slice, on the untoasted side, liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once. Serves 3 people. Delia's note: This, if you've got the time, is a Welsh rarebit with a difference. It's rich, golden brown, light and puffy. From Delia Smith's Complete Cookery Course; 1982 edition. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 29 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 8g Fat (32.3% calories from fat); 9g Protein; 29g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 467mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Welsh Rarebit Two Recipe By : The Good Housekeeping Illustrated Cookbook; 1980 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine -- (60 mL) 1/2 cup all-purpose flour -- (125 mL) 1/2 teaspoon salt -- (2 mL) 1/8 teaspoon dry mustard [a good-sized pinch basically] 1/8 teaspoon cayenne pepper 2 cups milk -- (500 mL) 1 teaspoon Worcestershire sauce -- (5 mL) 2 cups shredded sharp Cheddar cheese -- (500 mL) Toasted white or rye bread slices Start about 20 minutes before you want to serve it. Melt the butter or margarine in a 2-quart (2L) saucepan over low heat. Stir in the flour, salt, mustard and cayenne until well blended. Add the milk and Worcestershire; cook, stirring, until thickened. Add the cheese and cook, stirring, just until the cheese is melted and blended well into the other ingredients. Pour the hot cheese mixture over warm toast and serve immediately. Serves 6. From The Good Housekeeping Illustrated Cookbook; 1980; Hearst Books. MC format and metric conversion by Hallie. Untried. Hallie's Notes: This version doesn't have beer, ale or stout like some of the others do; those that use beer don't seem to use either flour or milk. It seems a little wimpy to me in the hot and spicy department so I would probably have to vary the seasonings a wee bit. <G> Contributed to the FareShare Gazette by Hallie in response to a request; 30 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 23g Fat (66.9% calories from fat); 13g Protein; 12g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 538mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Wilted Greens with Rice - Greek Spanakorizo Recipe By : Cooking Light, MARCH 2004 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra virgin olive oil 1 1/2 cups finely chopped onion 2 garlic cloves -- minced 1 cup uncooked basmati rice 1 1/2 cups water 3 tablespoons chopped fresh dill -- divided 18 ounces fresh baby spinach -- thinly sliced and divided -- (about 24 cups) 8 ounces mustard greens -- stems removed, thinly sliced and divided -- (about 4 cups) 1/4 cup fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon crushed red pepper Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring frequently. Add water, 1 1/2 tablespoons dill, half of spinach and half of mustard greens. Bring to a boil; cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Stir in remaining spinach, remaining mustard greens, 1 1/2 tablespoons dill, lemon juice, salt and peppers; cook 30 seconds, stirring constantly. Yields 8 servings (serving size: 1 cup) Source : Cooking Light, MARCH 2004. Formatted by Chupa Babi in MC: 10.25.06 This is the author's version of spanakorizo, a popular Lenten dish of rice and greens flavored with fresh dill. Reserving half of the spinach and mustard greens to add at the end keeps the color fresh and vibrant. Though you start with a lot of greens, they cook down quite a bit. Contributed to the FareShare Gazette by Chupa; 8 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 5g Fat (65.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Winter Greens and Potato Casserole Recipe By : Cooking Light, JANUARY 2004 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 12 cups chopped kale -- stems removed [about 1/2 pound] 12 cups chopped mustard greens -- stems removed [about 1/2 pound] 6 cups sliced red potatoes -- (1/8-inch-thick), divided [about 2 pounds] Cooking spray 2 cups vertically sliced onion -- divided 3/4 teaspoon salt -- divided 1 cup shredded sharp provolone cheese -- (4 ounces) divided 1/2 cup canned vegetable broth Preheat oven to 350F. Bring water to a boil in a Dutch oven. Add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally. Drain; set aside. Arrange 2 cups potato slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray; top with 1 cup onion. Sprinkle with 1/4 teaspoon salt; top with half of kale mixture. Sprinkle kale mixture with 1/2 cup cheese. Repeat layers once, ending with the kale mixture. Top kale mixture with remaining 2 cups potatoes, and sprinkle with remaining 1/2 cup cheese. Pour broth evenly over potato mixture, and sprinkle with remaining 1/4 teaspoon salt. Cover with foil. Bake at 350F. for 45 minutes. Uncover and bake 30 minutes or until lightly browned and potatoes are tender. Yields 8 servings. Source : Cooking Light, JANUARY 2004 Formatted by Chupa Babi in MC: 10.25.06 Earthy kale, mustard greens, and potatoes make this hearty dish a comfort on a cold winter night. Provolone cheese is not typically used in an Appalachian dish, but we enjoyed its pronounced flavor. Use any kind of cheese you like. Contributed to the FareShare Gazette by Chupa; 7 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 1g Fat (8.9% calories from fat); 6g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 3 Vegetable; 0 Fat.

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