Welsh Rarebit                                           F.Cheese and Eggs No.002
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|Yield:  100 Portions                  Each Portion: 1/2 Cup plus 1 Slice Toast|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, |  2LB     | 1.75 Qrt | 1. Reconstitute milk;heat to just |
|Milk Powder         |          |          |    below boiling. DO NOT BOIL.    |
|Warm Water          |          | 9.25 Qrt |                                   |
|--------------------|----------|----------|-----------------------------------|
|Margarine           |  2LB  4OZ| 1.25 Qrt | 2. Blend butter or margarine,     |
|Flour, All Purpose  |  2LB     | 2.00 Qrt |    flour, mustard flour, pepper,& |
|Mustard, Dry, Ground|          | 1.00 Tspn|    salt; stir until smooth. Add   |
|Pepper, Black, Groun|          | 1.00 Tspn|    roux slowly to milk, stirring  |
|d                   |          |          |    constantly.                    |
|Salt                |       4OZ| 6.00 Tbsp| 3. Cook 5 to 10 minutes or until  |
|                    |          |          |    thickened, stirring as         |
|                    |          |          |    necessary.                     |
|--------------------|----------|----------|-----------------------------------|
|Cheese, Cheddar     |  6LB     | 6.00 Qrt | 4. Add cheese and Worcestershire  |
|Worcestershire Sauce|       2OZ| 0.25 Cup |    sauce; stir until cheese is    |
|                    |          |          |    melted.                        |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced       |  6LB     |99.99 EA  | 5. Serve on toast.                |
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NOTE:  1. In Step 4, 2lb 6 1/2oz (3/4-No.10 cn) canned, cheese, Amer- 
          ican processed, dehydrated combined with 2 1/2 cups warm    
          water may be substituted for cheese, ground or shredded.    
       2. In Step 5, toasted English muffins, cornbread, or biscuits  
          may be used for toast.                                      
                                   VARIATION
       1. TOMATO RAREBIT:  Omit Step 1. In Step 2, use 2 1/2 gal      
          (7-No. 3 cyl cn) canned tomato juice for water and milk;    
          omit salt. Heat tomato juice; slowly add roux, stirring     
          constantly. Follow Steps 3 thru 5.