Welsh Rarebit-Fast and Easy

I made Welsh Rarebit for dinner tonight. Some of you may go you made what? Don’t you mean rabbit? Nope, no rabbits were harmed in the making of dinner. Welsh Rarebit is basically a savory cheese sauce, generally served over toast.

Tonight’s turned out pretty well, even though I switched things up a bit and of course, eyeballed instead of measuring. The eyeballing meant that I put a bit too much mustard in.

Instead of making the white sauce first (as described in this more traditional Welsh Rarebit recipe from my archives) I did the following:

1 container Philadelphia cooking creme
2 cups shredded sharp cheddar
1/2 tsp or so Worcestershire Sauce
1 tsp or so dry ground mustard (too much)
1 1/2 cups of nonfat milk

I combined the milk, cooking creme, dry mustard and Worcestershire sauce in a saucepan. I added in the cheese and cooked on medium until cheese was melted and the sauce thickened.

I served over thick pieces of toasted bread with sliced tomato and for the bacon fans–crisp cooked bacon.

Verdict: Fast, family friendly and well-received even if it wasn’t a perfect sauce and was a bit on the mustardy side.

 

Baking Up a Storm

Some weeks I feel like I never leave the kitchen, yet I know that isn’t true. I know this because the groceries don’t seem to diminish in some ways and well, there is pizza night and scrounge night and “we’ve been in the car all day” night.

However, this weekend proved an exception in some ways. I had a lot of car time. Really, I am moving walking distance to every kid activity and their jobs ASAP-be handy if they went to school, activities, etc somewhere near the Great Lakes Commissary. It would also be handy if it was somewhere with decent weather. Ah well, I will just plot my move to walking distance to activities instead. Add in a closer nursing facility for my sister as well. Hours free in my week.

In any case, I did manage to bake this weekend.

1. Lemon Cheese Cake My great grandmoth1er’s recipe, the birthday cake requested by the newly 16-year-old. I made it in a bundt pan and used the “filling” as frosting. This got a better reception from the rest of the family this time as the cheddar didn’t “candy” and instead was smoothly incorporated in.The cake stuck stubbornly to the pan so there was some ickyness to the final look–but it was tasty.

2. TWO horrifyingly bright Halloween Bundt Cakes. Unfortunately, the one meant for the Girl Scout meeting had an untimely demise on the asphalt on the way into the meeting.

3. Liquid Cinnamon Rolls that didn’t come out so liquid this time–probably because there was an accidental purchase of a nearly identical looking can of crescent rolls that were NOT Pillsbury. They were dry and soaked up some of the liquidy goodness. Also, no one was up when the bake time was done, so they had time to set, making them more like the “Sopapilla Cheesecake” of the original recipe title.

None of these things took too much time to make, though clean up was a disaster. Not my department though! ;-)

I did make healthy food as well though–in particular one “Oh my, I need to use these veggies and now” creation.

I took:

green onions (3)
Mushrooms
a head of cauliflower

3 yellow squash
1 pt cherry tomatoes
Fresh Spinach
1 pkg Sweet Italian Sausage

Sauteed it together, served it over whole grain pasta. It worked.

 

 

 

Fried Japanese Rice

I am feeling a bit peasanty today, so I grabbed The Peasant Cookbook by Marian Tracy (1955) from the shelf. I skipped the soup section and came upon this recipe for “Japanese Fried Rice.” I ponder the authenticity of it because I don’t associate bacon, celery, and parsley with Japan. Perhaps my otaku son can enlighten me. In any case, it sounds like a fabulous, inexpensive, and easy option for fried rice with a bit of a different flavor profile than your usual. Besides, it has BACON.

Some other things to love about this recipe:

  • It uses up odds and ends from the fridge.
  • The “leave a thick film” of bacon grease in the pan. What recipe says THAT anymore?
  • You can easily add other leftover vegetables, tofu, meat, etc to the recipe.

Fried Japanese Rice

3 strips bacon, diced
1 large onion, chopped fine
1/3 cup finely chopped parsley
1/3 cup coarsely chopped celery
1 cup diced cooked meat, preferably chicken, pork or beef
2 cups cooked rice (leftover rice may be used)
Soy sauce
salt and pepper
2 whole eggs

Saute the bacon and pour off most of the fat. Leave a thick film covering the bottom of the skillet, add the onion, parsley, and celery. Stir around until the onion and celery are pale yellow and partly cooked, but still crisp. Add the meat and rice. Season with soy sauce, salt and pepper, heat briefly, break the eggs onto the mixture and scramble over low heat until the eggs are cooked.

Serves 4.

Strawberry Parfait Supreme – or Raspberry or Peach

Strawberries finally appear to be in season in our neck of the woods. Prices have dropped in any case. Time to bring out the strawberry desserts. Sometimes you want something other than to make sweet biscuits for strawberry shortcake–the only way to make strawberry shortcake in my world. Instead, a nice frozen strawberry parfait sounds perfect. This one might fit the bill for you too, if raspberries or peaches strike your fancy instead.

Strawberry Parfait Supreme

6 egg yolks
1 cup granulated sugar
1/3 cup water
1/4 teaspoon salt
1 1/2 cups crushed strawberries
1 pt (2 cups) heavy cream
1/4 cup superfine sugar
1/4 teaspoon almond extract (I skip this)
1/2 teaspoon vanilla extract

Beat yolks in  top of double boiler; set aside.

Combine granulated sugar, water and salt in 1-qt saucepan. Pace over heat, stirring constantly until sugar dissolves. Boil without stirring to soft ball stage. Beat syrup into yolks gradually. Cook over simmering water, stirring constantly until mixture thickens. Cool. Add strawberries; chill.

Whip cream partially; add superfine sugar gradually, beating until cream stands in peaks. Fold into strawberry mixture. Add extracts. Turn parfait into deep freezing tray or mold. Freeze 3-4 hours without stirring. Yield: 8 servings

Golden Peach Parfait: Substitute mashed peach pulp for strawberries and increase almond extract to 1/2 teaspoon.

Red Raspberry Parfait: Put 1 pint washed and drained red raspberries through sieve to remove seeds and make about 1 cup puree to substitute for strawberries. Substitute 1/2 tsp raspberry extract for vanilla and add 4-5 drops red food coloring before turning into freezing tray.

From Domino Sugar Spoon Recipes, 1962