A Rarebit of Magic!

beer, 12 oz.  (Preferably flat and warm)

cheddar cheese, 12 to 18 oz., grated or thinly sliced

mustard, prepared, 1 TBS (15ml)

horseradish, prepared, 2 tsp to 4 tbs  (as desired)  (10 to 60 ml)

garlic, 1 to 2 large cloves, minced

crushed cayenne, 1/4 tsp each

soy sauce, 1 TBS

chili powder 2 tsp

Worcestershire sauce, 1 tsp

paprika,  1/2 tsp

English muffins,

broccoli (optional)

tomato, diced

walnuts, toasted, chopped - as desired

Open beer early in the day and pour into open container, stir occasionally from time to time.  Do not drink.

When ready to cook:

Pour flat, stale beer into pan and warm, as it comes almost to a boil, add the mustard and horseradish.

        Lower heat, stir, let flavors meld a minute or two, then add cheese and spices.  Stir until the cheese melts.

That’s it!  Easy? No – magic!

Toast one and one-half  English muffins per serving, and spread with mustard sauce. The             muffins should be FIRMLY browned and not soft.

Optional:  Cook one to three strips bacon per serving in microwave.

Place three muffins halves on each plate, place broccoli  around each halve, top the muffin halves with crumbled bacon, then diced tomato.

Pour cheese sauce over muffin halves and broccoli.

Can also serve sauce over broccoli, OR thick slices of toast (preferably day- old unbuttered toast),  OR broken, boiled potatoes; OR baked potatoes, broken open with broccoli garnish, then cheese sauce on top OR over noodles as Cheese and Noodles.

Could garnish with toasted, chopped walnuts OR sunflower kernels OR pumpkin seeds!

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