Yield: 24 Servings
|¾ cup||Butter or margarine|
|¾ cup||Flour; unsifted|
|¾ teaspoon||Dry mustard|
|1¼ quart||Hot milk|
|2½ 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 SAUCE: Preheat oven to 350ø 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.
Posted to MC-Recipe Digest V1 #184 Date: Mon, 05 Aug 1996 11:22:43 -0500 From: "R. Winters" <rosie@...>
Serving Ideas : Serve over hot toast.
NOTES : This recipe is for 24 servings (about ⅓ 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.