Jan. 27, 2011By Ginger Isham
By the time children are 2 years old, one of their favorite foods is the grilled cheese sandwich.
For adults, it can be more healthy if the bread is toasted first. Place the cheese of your choice (cheddar is the best) on one slice of toast and put it in microwave to melt. Remove and place the second slice of toast on top and you have a toasted cheese sandwich with little fuss or mess. You can do about the same thing by putting the sandwich in the oven.
Quick and easy cousins to the grilled cheese are the old recipes known as Welsh Rarebit and a similar version known as RinkTum Tiddy.
1/4 cup butter
1/4 cup flour
pinch of salt and pepper
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 cup milk
1/2 cup beer or medium white wine (put the rest of the beer in your next chili recipe)
2 cups (8 ounces) cheddar cheese, shredded
4 to 6 slices toast
Melt butter in pan and add flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat until blended, stirring constantly. Remove from stove and stir in milk. Heat to boiling, stirring all the while. Boil for 1 minute. Add beer gradually. Stir in the cheese. On low heat, stir until cheese is melted. Serve over toast. You could garnish with a slice of crisp bacon or tomato slices. Some recipes call for a full can of beer and less milk.
(There are various reasons for the name of this recipe, one of which is the following: a belly flop on an ice skating rink)
Melt 1/2 pound of cheese over low heat (or in microwave), add pinch of salt and 2 to 3 drops of hot pepper sauce. Stir and add 1 can (10 ounces) of condensed tomato soup and 3 tablespoons water.
Serve on toast or crackers.
Soufflé in a Pot
I learned to make a quick soufflé by putting approximately 1/4 cup of water in a quart saucepan, bringing it to a boil over high heat and then turning it down to medium heat. Next, whip 2 or 3 eggs and stir in chopped onion, dash of pepper and salt and/or herbs, shredded cheddar cheese or another cheese of your choice. You can also add cubes of cream cheese. Pour into the hot water and cover the pan with a lid. Turn to medium-low heat. Let this cook slowly for 12 to 15 minutes. Serve immediately. I like a few drops of hot sauce sprinkled on top and no other seasonings.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.