Return to Main Recipes Page/Return to Home Page

Match AllAny terms in Jewish Food List Archive Keywords:

1 tablespoon butter
2 tablespoons flour
2/3 cup warm beer
1 pound shredded Cheddar cheese
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
1/4 teaspoon paprika
1 egg, beaten
8 slices toast (crusts trimmed), cut on diagonal

Melt butter in medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes.

Add beer and bring to simmer while stirring.

Add cheese and stir until melted. Add dry mustard, Worcestershire sauce, cayenne and paprika and stir until mixed.

Stir small amount hot mixture into egg, then return mixture to saucepan and cook, stirring, until just thickened, 1 to 2 minutes. Serve hot over toast.

Posted by Nancy Berry

Nutritional Info Per Serving: 563 calories; 849mg sodium; 152mg cholesterol; 34g fat; 32g carbohydrates; 28g protein; 0.20g fiber.