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Title: Seafood Rarebit
Categories: Fish
Yield: 1 Servings
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | ts | Dry mustard salt, pepper to taste |
| 1 | c | Sharp Cheddar cheese, finely grated |
| 1/2 | c | Green bell pepper, finely chopped |
| 1 | Egg, beaten | |
| 3/4 | c | Half&half |
| 1 | cn | Tomato soup |
| 1 | pn | Baking soda |
| 1 | c | Shrimp |
In top of double boiler, melt butter and then add flour. Mix until well combined. Add mustard, salt, pepper, cheese, green pepper, egg, and half&half. Stir and cook until smooth and thick, over boiling water.
In a separate saucepan, combine undiluted tomato soup and baking soda. Cook over low heat until bubbly. Add to mixture in double boiler. Finally stir in seafood mixture. Serve hot over toast points, rusk, or rice.
Shrimp, crab, lobster, white fish or whatever can be used as the seafood component. From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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