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Quick tomato rarebit
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| Artist: |
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| Categories: |
Cheese & Eggs, Entrees, Ovo-lacto, Tomatoes, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Onion, finely chopped | | 2
| tbsp | Green pepper, finely chopped | | 1/2
| tbsp | Butter or margarine | | 10 1/2
| oz | Tomato soup, condensed | | 8
| oz | Pasteurized process cheese | | | -- (sharp Cheddar), shredded | | 1/4
| tsp | Dry mustard | | 1/4
| tsp | Worcestershire sauce | | 6
| slice | Toast, cut diagonally |
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Procedures:
| 1 | Cook onion and green pepper in fat until tender. | | 2 | Heat soup in the top of a double boiler. | | 3 | Add cheese to soup and cook over boiling water, stirring constantly, until cheese is melted and mixture is smooth. | | 4 | Stir in mustard, worcestershire sauce, onion, and green pepper. | | 5 | Serve over toast pieces. | | 6 | Garnish with a sprig of parsley, if desired. | | 7 | Calories per 1/3 cup serving: about 250 |
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