*  Exported from  MasterCook II  *
 
                           Cheese Rarebit (USDA)
 
 Recipe By     : USDA Bulletin #40, 1973,  (0100-02712)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     Usda
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           butter or margarine
      3/4  cup           flour -- unsifted
      3/4  teaspoon      salt
      3/4  teaspoon      dry mustard
      1/8  teaspoon      paprika
    1 1/4  quarts        hot milk
    2 1/2  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 FOOD
      Preheat oven to 350° 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.
 
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 NOTES : This recipe is for 24 servings (about 1/3 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.  Toppings, such as breadcrumbs, cheese,
  and sauces, are added at the time of serving.  You will want to have these
  ingredients on hand when you are ready to use the frozen food.
 
 MasterCook electronic format by Rosie Winters.