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Recipe of the Week: Welsh Rarebit, by A.J.



  1. In a slow-cooking pot, combine beer, mustard, Worcestershire sauce, salt and pepper.
  2. Cover and cook on high for 1 to 2 hours or until mixture boils. Add cheese a little at a time, stirring constantly, until all cheese has melted.
  3. Heat on high for 20 to 30 minutes with the lid off, stirring frequently.
  4. Serve hot over toast or toasted English muffins.
  5. Garnish with strips of crisp bacon and tomato slices.

Makes 4o to 6 servings.

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