My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, June 4, 2012

Welsh Rarebit on Toast With Tomatoes

This recipe comes from a very old cookbook I more than likely found at a yard sale. Entitled The Modern Cook Book and Household Recipes, it was written in 1904 and is a collection of traditional recipes used by home cooks at the turn of the twentieth century. The tomato helps cut the richness of the rarebit. A wonderful addition is a generous handful of fresh crab on top of the tomatoes before pouring on the rarebit sauce. Serve with bottles of ice-cold ale or hearty beer.

My favorite toasted bread is black bread or crumpets. You can also use white, wheat, rye, sourdough or English muffins. Make sure it is good homemade or bakery bread.

4 servings
print recipe

1 pound good cheddar cheese, grated (white, yellow or a mixture)
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
2 tablespoons unsalted butter
1 cup ale
Salt and freshly ground black pepper
4 bread slices
8 tomato slices (each about 1/2-inch thick)
Chopped fresh chives for garnishing

In a saucepan over medium heat, melt the cheese, stirring occasionally. Add the paprika, cayenne mustard, and 1 tablespoon of the butter. Gradually add the ale, stirring constantly. Season with salt and black pepper to taste. Keep warm.

Place 1 slice of toast in each of 4 shallow soup bowls. Top each with 2 tomato slices and season with salt and black pepper to taste. Pour the rarebit sauce over the toast and garnish with chives.


  1. or you could do what i did the other day! i sliced some tomatoes an put them on a piece if white bread and topped them with a few thin slices of velvetta! broiled them until the cheese started to brown. white trash welsh rarebit. this was my mother's favorite and i still make it on occasion!

  2. I do that also. In the summer when the tomatoes are right off the vine nothing could be better

  3. I think this would also go well with Champagne!


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