Quick Late-Evening Suppers

Welsh Rarebit

A pound of cheese, a can of ale or beer and a few seasonings are all that's needed for this favorite supper dish. Make it in a chafing dish or cook it in a double boiler.

  • 1 tablespoon butter
  • 1 pound aged Cheddar or sharp processed cheese, grated
  • 1/2 cup ale or beer
  • 1 teaspoon Worcestershire
  • l/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • salt to taste
In chafing dish or double boiler over hot (not boiling) water, melt butter and cheese. As cheese begins to melt, gradually stir in ale or beer. Cook only until smooth and hot. Stir in seasonings and serve immediately on hot crisp toast or heated crackers. Makes 4 to 6 servings. Serve with beer and a green salad.
Baked Diablo Eggs

  • 1 (6 oz.) package noodles and vermicelli Parmesan
  • 1/4 cup butter
  • 1/2 cup beer
  • 1 (8 oz.) can tomato sauce
  • 4 eggs
  • 2 slices American cheese, finely chopped or grated
Cook noodles as directed on package in boiling salted water until tender. Drain. Pour noodles into a bowl. Stir in butter, beer, sauce mix from package and tomato sauce. Spread mixture into 4 buttered individual casseroles, hollowing out center. Drop eggs into hollow. Top with cheese. Bake in a preheated moderate oven 350 degrees for 20 minutes or until eggs are set. Serve at once .

Makes 4 servings .

Sauerkraut with Knockwurst

Drain packaged or canned sauerkraut. Add beer to cover. Simmer 20 to 30 minutes. Meanwhile, heat knockwurst in enough beer to cover just to boiling, 8 to 10 minutes. Do not boil or pierce skins. Remove with tongs. Combine with sauerkraut and serve with steins of beer.

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