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MUSHROOM CORN RAREBIT Recipe

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This recipe for MUSHROOM CORN RAREBIT, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Thursday, July 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c (6 oz) sliced broiled mushrooms, drained
2 c cream of celery soup
1/2 c mushroom broth from mushrooms
1 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/2 processed American cheese, cubed
1 c (12 oz) whole kernel corn, drained
1 pint diced cooked meat or poultry

Directions:
Directions:
Drain mushrooms, saving broth. Combine and heat soup, mushroom broth, Worcestershire sauce, salt and pepper in saucepan over moderate heat until hot. Add cheese, stirring constantly, until melted and well blended. Stir in sliced mushrooms and drained corn, and heat. Toast 1/2 inch thick slices of French bread on both sides under broiler. Cut leftover beef, veal or poultry into small cubes, cover and heat in saucepan with a few tablespoons of liquid. Pile generously on toasted bread and top with a ladle serving of the rarebit.

Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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