http://www.myfamilykitchen.com has added a new collection of recipes to
the website for classic vintage recipes. These are all recipes taken
from cookbooks that date pre 1950, just like the one below for Welsh
Rarebit. This recipe comes from a cookbook from 1940.

Welsh Rarebit is a clasic, easy to make old time cheese dip/spread
recipe. Although the recipe calls for a double boiler, you can use a
fondue pot just as well.

There are many variations to this Rarebit recipe and I will add a few
suggestions below, but this is the original classic recipe.

2 pounds American Cheese, Diced
1 Tbs. Butter
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. dry powdered mustard
dash cayeene pepper
1 cup beer
Toast points or bread croustades

Melt the cheese and butter in double boiler. Add seasonings, then beer,
stiring constantly until smooth.

Serve on toast points or bread croustades.

Variations to this classic rarebit recipe inlcude reducing the cheese to
one pound and adding 1cup of crab, lobster or shrimp meat along with 1/4
cup finely choped green pepper and 1/4 cup finely choped onion as it
cooks.

If you have a family favorite recipe you would like to see featured on
http://www.myfamilykitchen.com please visit our site and send it to us.
Full credit will be given to article author.

MyFamilyKitchen wrote:


Welsh Rarebit is a clasic, easy to make old time cheese dip/spread
recipe. Although the recipe calls for a double boiler, you can use a
fondue pot just as well.

There are many variations to this Rarebit recipe and I will add a few
suggestions below, but this is the original classic recipe.

2 pounds American Cheese, Diced

Somehow... I just don't believe using American Cheese is the classic way...

Hello, MyFamilyKitchen!
You wrote on 02 Feb 2007 01:02:47 GMT:

M Welsh Rarebit is a clasic, easy to make old time cheese
M dip/spread recipe. Although the recipe calls for a double
M boiler, you can use a fondue pot just as well.

M There are many variations to this Rarebit recipe and I will
M add a few suggestions below, but this is the original
M classic recipe.

M 2 pounds American Cheese, Diced
M 1 Tbs. Butter
M 1/2 tsp. salt
M 1/2 tsp. paprika
M 1 tsp. dry powdered mustard
M dash cayeene pepper
M 1 cup beer
M Toast points or bread croustades

M Melt the cheese and butter in double boiler. Add seasonings,
M then beer, stiring constantly until smooth.

M Serve on toast points or bread croustades.

M Variations to this classic rarebit recipe inlcude reducing
M the cheese to one pound and adding 1cup of crab, lobster or
M shrimp meat along with 1/4 cup finely choped green pepper
M and 1/4 cup finely choped onion as it cooks.

Does "American Cheese" mean processed cheese? If so, it hardly
seems original for a recipe that AFAIK, started as Welsh Rabbit,
a jocular or derogatory reference to Welsh toasted cheese. In
any case, I would use domestic or imported cheddar and my taste
would be for the less complicated versions.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" not.jim.silverton.at.comcast.not wrote in
:


Does "American Cheese" mean processed cheese? If so, it hardly
seems original for a recipe that AFAIK, started as Welsh Rabbit,
a jocular or derogatory reference to Welsh toasted cheese. In
any case, I would use domestic or imported cheddar and my taste
would be for the less complicated versions.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not


The recipe comes from a cookbook that was distributed as part of a series
from the Woonsocket Call newspaper between 1940 and 1941.
The book is called:500 Snacks, Bright Ideas for entertaining"
it was published for the the culinary arts institute and edited by ruth
berolzheimer, the copyrite date is 1940.
these were all paperbacks. I have #"S 1-20 in the series, but am not sure
if there are any others.

American cheese may not have been the first cheese used in welsh rarebit,
(and i rather doubt it was) but it is the way this recipe is written.

I too, would preffer to use a sharp english or irish cheddar.
With these recipes, i am just presenting them as found. although the
history behind recipes can be very interesting.

Http://www.myfamilykitchen.com

On Feb 3, 6:31 am, MyFamilyKitchen wrote:

The recipe comes from a cookbook that was distributed as part of a series
from the Woonsocket Call newspaper between 1940 and 1941. [snip]

American cheese may not have been the first cheese used in welsh rarebit,
(and i rather doubt it was) but it is the way this recipe is written.
[snip]

Then you shouldn't say things like, "this is the original classic
recipe," as you did in the original post. -aem

"aem" wrote in
oups.com:

On Feb 3, 6:31 am, MyFamilyKitchen wrote:

Then you shouldn't say things like, "this is the original
classic recipe," as you did in the original post. -aem

Agreed. this person should give detailed credit for recipes.
And not spam/advertise their site.

MyFamilyKitchen wrote:

http://www.myfamilykitchen.com has added a new collection of recipes to
the website for classic vintage recipes. These are all recipes taken
from cookbooks that date pre 1950, just like the one below for Welsh
Rarebit. This recipe comes from a cookbook from 1940.

Are you the same Sean Goodman who posted this:

From: (Sean Goodman)
Subject: Scientology Today: Its Churches and Membership
Date: 1996/08/08
Message-ID: #1/1
X-Deja-AN: 172893592
organization: Chattanooga Online!
newsgroups: alt.religion.scientology


Many falsehoods and inaccurate statements regarding
L.Ron Hubbard and the religion of Scientology have
been observed on ars. The purpose of this message is
to give you a sample of the true data.

-------------


Just as the training and auditing Bridge* provides a carefully
measured, step-by-step path to spiritual freedom, consisting of
ever ascending levels, so the ecclesiastical organizations of the
Scientology religion are arranged in a hierarchical structure that
reflects these levels. At the lower levels of this hierarchy are
individual field ministers, groups and church missions who minister
beginning auditing and training, and at the upper level are larger
church organizations that minister the advanced levels of auditing
and training religious services.

Spanning all churches is a system of international management that
supports, coordinates and assists to ensure that the mental and
spiritual philosophy and technology of Dianetics and Scientology
developed by L. Ron Hubbard is available to everyone who wishes to
receive it and that Scientology services are applied precisely as
Mr. Hubbard set forth.

As a general matter, every Church of Scientology is separately
incorporated and has its own local board of directors and
executives responsible for its own activities and well-being, both
corporate and ecclesiastical. Together, these churches form an
extensive international network of more than 2,300 churches,
missions and groups. Nearly 13,000 Scientologists serve as staff
members of these churches and missions and related groups and
organizations around the world.

* Bridge = The broad path the Scientologist follows through
auditing and the study of Scientology materials is known as The
Bridge. This embodies an ancient concept -- a long-envisioned route
across a chasm between man's present state and vastly higher levels
of awareness.


For more information go to the following URLs:

http://www.scientology.org
http://www.lronhubbard.org
http://www.dianetics.org

Copyright (c) 1996 Church of Scientology International
All Rights Reserved

James Silverton wrote:

Does "American Cheese" mean processed cheese? If so, it hardly
seems original for a recipe that AFAIK, started as Welsh Rabbit,
a jocular or derogatory reference to Welsh toasted cheese. In
any case, I would use domestic or imported cheddar and my taste
would be for the less complicated versions.

You seem to be assuming that he has actually tried
this recipe. I, on the other hand, don't even assume
he's read it.

On Thu, 1 Feb 2007 21:38:09 -0500, "James Silverton"
not.jim.silverton.at.comcast.not wrote:


Does "American Cheese" mean processed cheese?

I'm taking this question out of context, but I'm curious whether
people consider American cheese, Velveeta and cheese food ("Kraft
Singles" and the like) to be roughly the same thing.

The first is processed cheese, the second is processed cheese spread
and the third is processed cheese food. So the American cheese is
cheese (albeit not regular cheese) and the others are cheese products.

I was watching "Top Chef" several episodes ago, and Elia was
complaining about the "American cheese," but I *think* it was actually
cheese food/Kraft Singles, which is quite a bit different. Cheese
food/cheese product is soft and melty, while American cheese is
firmer, although not quite as firm as colby/cheddar/etc.

I would sit down and eat cubes of American cheese the same as I would
sit down and eat cubes of colby or some other cheeses, but I don't
think I'd like doing that with the cheese product.

Laurie

"Laurie S." wrote in message
...

For the OP, Im pretty sure processed cheese has never seen an milk sac under
a cow

I'm taking this question out of context, but I'm curious whether
people consider American cheese, Velveeta and cheese food ("Kraft
Singles" and the like) to be roughly the same thing.

I do (roughly)

snip intersting

I would sit down and eat cubes of American cheese the same as I would
sit down and eat cubes of colby or some other cheeses, but I don't
think I'd like doing that with the cheese product.

I could only sit and eat real cheese, I need a cracke for velveeta
Laurie
P

Laurie S wrote:
On Thu, 1 Feb 2007 21:38:09 -0500, "James Silverton"
not.jim.silverton.at.comcast.not wrote:


Does "American Cheese" mean processed cheese?

I'm taking this question out of context, but I'm curious whether
people consider American cheese, Velveeta and cheese food ("Kraft
Singles" and the like) to be roughly the same thing.

The first is processed cheese, the second is processed cheese spread
and the third is processed cheese food. So the American cheese is
cheese (albeit not regular cheese) and the others are cheese products.

Velveeta is processed cheese spread?

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Blinky the Shark wrote:

Laurie S wrote:
On Thu, 1 Feb 2007 21:38:09 -0500, "James Silverton"
not.jim.silverton.at.comcast.not wrote:


Does "American Cheese" mean processed cheese?

I'm taking this question out of context, but I'm curious
whether people consider American cheese, Velveeta and cheese
food ("Kraft Singles" and the like) to be roughly the same
thing.

The first is processed cheese, the second is processed cheese
spread and the third is processed cheese food. So the American
cheese is cheese (albeit not regular cheese) and the others are
cheese products.

Velveeta is processed cheese spread?

Piggybacking on my own post...oink!

Wiki says it is. I don't get it. It's not...uh...spready, is it?

--
Blinky

On 4 Feb 2007 09:15:02 GMT, Blinky the Shark
wrote:

Blinky the Shark wrote:

Laurie S wrote:
On Thu, 1 Feb 2007 21:38:09 -0500, "James Silverton"
not.jim.silverton.at.comcast.not wrote:


Does "American Cheese" mean processed cheese?

I'm taking this question out of context, but I'm curious
whether people consider American cheese, Velveeta and cheese
food ("Kraft Singles" and the like) to be roughly the same
thing.

The first is processed cheese, the second is processed cheese
spread and the third is processed cheese food. So the American
cheese is cheese (albeit not regular cheese) and the others are
cheese products.

Velveeta is processed cheese spread?

Piggybacking on my own post...oink!

Wiki says it is. I don't get it. It's not...uh...spready, is it?

Not exactly, but it's kind of soft and doesn't slice all that well, so
I guess I can see to some extent why they make that distinction. But I
still wouldn't call it cheese spread myself; it would just confuse
people. Cheese spread comes in a jar, or a plastic container, or maybe
wrapped up in a ball with chopped nuts at Christmas. =)

And I don't know what to call the yellowish non-butter substance you
spread on bread? I still call margarine butter half the time and the
stuff I buy isn't even called margarine anymore, so I'm wrong twice
removed. (I've lately been buying Promise light something or other
spread with 45 calories per serving, 0 grams trans fat and no
hydrogenation.)

Laurie

Laurie S. wrote:

On 4 Feb 2007 09:15:02 GMT, Blinky the Shark
wrote:

Blinky the Shark wrote:

Velveeta is processed cheese spread?

Piggybacking on my own post...oink!

Wiki says it is. I don't get it. It's not...uh...spready, is
it?

Not exactly, but it's kind of soft and doesn't slice all that
well, so I guess I can see to some extent why they make that
distinction. But I still wouldn't call it cheese spread myself;
it would just confuse people. Cheese spread comes in a jar, or a
plastic container, or maybe wrapped up in a ball with chopped
nuts at Christmas. =)

Those are the kinds of things I think of as spread, too.

And I don't know what to call the yellowish non-butter substance
you spread on bread? I still call margarine butter half the time
and the stuff I buy isn't even called margarine anymore, so I'm
wrong twice removed. (I've lately been buying Promise light
something or other spread with 45 calories per serving, 0 grams
trans fat and no hydrogenation.)

I've always called it marge or margarine, but come to think of it,
you're right -- I guess that *is* just a legacy name for it any
more. Well, heck -- people know what you mean and it's short and
simple. I'm sticking with it.

Although, coincidentally, I just went back to butter this winter,
having heard the anti-hydrogenation argument one time more than my
threshhold for resistance. It probably shouldn't feel decadent,
but it does.


--
Blinky

On 4 Feb 2007 10:11:48 GMT, Blinky the Shark wrote:

Laurie S. wrote:

On 4 Feb 2007 09:15:02 GMT, Blinky the Shark
wrote:

Blinky the Shark wrote:

Velveeta is processed cheese spread?

Piggybacking on my own post...oink!

Wiki says it is. I don't get it. It's not...uh...spready, is
it?

Not exactly, but it's kind of soft and doesn't slice all that
well, so I guess I can see to some extent why they make that
distinction. But I still wouldn't call it cheese spread myself;
it would just confuse people. Cheese spread comes in a jar, or a
plastic container, or maybe wrapped up in a ball with chopped
nuts at Christmas. =)

Those are the kinds of things I think of as spread, too.

And I don't know what to call the yellowish non-butter substance
you spread on bread? I still call margarine butter half the time
and the stuff I buy isn't even called margarine anymore, so I'm
wrong twice removed. (I've lately been buying Promise light
something or other spread with 45 calories per serving, 0 grams
trans fat and no hydrogenation.)

I've always called it marge or margarine, but come to think of it,
you're right -- I guess that *is* just a legacy name for it any
more. Well, heck -- people know what you mean and it's short and
simple. I'm sticking with it.

Although, coincidentally, I just went back to butter this winter,
having heard the anti-hydrogenation argument one time more than my
threshhold for resistance. It probably shouldn't feel decadent,
but it does.


Back when I was a kid, about 50 years ago, we called what is now margarine oleo or oleo-margarine.
I'm not sure why or when the oleo was dropped completely.

Comments?


--
L.J. LaMere
Lansing, Michigan
Take out the trash to reply
USA

When the question is "Why do they---"
The answer is money
--

--