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Today is September 27, 2022

Fireside Welsh rarebit

Main Dishes


1/2 pound hoop cheese or extra-sharp Cheddar, grated (2 cups)
3 large eggs separated
1 teaspoon wholegrain mustard
1 teaspoon Worcestershire sauce


Heat oven to 450 degrees.

In a large bowl, combine the cheese, egg yolks, mustard, Worcestershire sauce and horseradish. Set aside.

In a medium bowl, whip the egg whites until they hold a smooth, stiff peak. Fold a third of the egg whites into the cheese. Fold in the remaining whites.

Place the toast in a baking dish and spread the cheese mixture over them. Bake for 10 minutes, or until the cheese is puffy and bubbly-brown around the edges.


*This recipe was published in November 2020's Issue as part of the "On the Menu" article. Submitted by Martha Hall Foose, the author of “Screen Doors & Sweet Tea: Recipes and Tales of a Southern Cook,” won the James Beard Award for American Cooking. Her latest collaboration is “A Good Meal is Hard to Find: Storied Recipes from the Deep South” with Amy C. Evans. Martha makes her home in the Mississippi Delta with her husband and son. She is a member of Yazoo Valley Electric Power Association.

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