Beery Welsh Rarebit

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Feb. 17, 2011

Ingredients

Shredded cheddar cheese 1 Pound (4 Cups)
Flour 3 Tablespoon
Beer 2/3 Cup (10.67 tbs)
Worcestershire sauce 1/2 Teaspoon
Dry mustard 1/2 Teaspoon
Toast/English muffins 2

Directions

Set Power Select at HIGH.

Toss cheese with flour.

In 4-cup glass measure, heat beer 1 1/2 to 2 minutes or until boiling.

Set Power Select at MEDIUM.

Gradually add 1/2 cheese, Worcestershire and mustard, stirring until smooth.

Heat 1 1/2 to 2 1/2 minutes, stirring once.

Add remaining cheese and heat 2 to 3 minutes or until cheese is completely melted, stirring once.

Serve, over toast points or toasted English muffins.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2359Calories from Fat 1334

 % Daily Value*

Total Fat 150 g230.8%

Saturated Fat 97 g485%

Trans Fat 0 g

Cholesterol

Sodium 3551 mg147.96%

Total Carbohydrates 107 g35.7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 114 g228%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet