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      RECIPE TITLE "Welsh Rarebit" recipes courtesy of

    yields Serves 4 time --- difficulty easy


    • 4 ounces Cheddar, shredded
    • 3/4 ounce butter
    • 2 tablespoons dark ale
    • 1 tablespoon made yellow mustard cayenne pepper
    • 4 squares of hot buttered toast


    Melt butter in a shallow pan, add the cheese and melt it slowly.
    Be careful not to get it too hot.
    Gradually stir in the ale and seasonings.
    When creamy, turn on to the hot buttered toast and serve immediately.

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