"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tomato Rarebit, by Marion Fisher, is from Cooking with The Millers,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 T. butter or margarine 2 T. flour 3/4 cup milk 3/4 cup canned tomatoes 1/8 tsp. baking soda 1 cup finely cut cheddar cheese 2 eggs, slightly beaten 1/4 tsp. mustard salt and pepper to taste
Melt butter or margarine in saucepan. Add flour and cook the roux over medium heat, stirring constantly. Add milk and cook until thick. Mix the baking soda with the tomatoes, then add to the sauce. Add the mustard to the eggs and miz into the tomato sauce. Add cheese, salt and pepper. Place over boiling water and cook until the cheese melts. Serve on toast points or soda crackers.
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