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Chef George, assembling breakfast.
Chef George, assembling breakfast.

Live in the NCPR kitchen: winter comfort food from Chef George Arnold

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Chef George Arnold of SUNY Potsdam was cooking, live, in our kitchen this morning. He showed Martha Foley how to make a quick, easy Welsh rarebit. And his source? An old "New Treasury of Christmas Recipes" put out by food manufacturers for an age when "scratch-plus" was the rule: recipes that drew on staples of the 50s and 60s pantry. In this case, mayonnaise. Fabulous! (George Arnold is director of dining services at SUNY Potsdam.)

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Reported by

Martha Foley
News and Public Affairs Director

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WELSH RAREBIT

From the "New Treasury of Favorite Christmas Recipes"

cup mayonnaise

3 tablespoons flour

teaspoon dry mustard

teaspoon Worcestershire sauce

cup beer (flat)

2 cups (8 ounces) shredded Cheddar cheese

8 slices bread (or English muffin halves), toasted

3 large tomatoes, cut into 16 slices

George Arnold also added crumbled bacon as a topper.

Combine mayonnaise, flour, dry mustard, a Worcestershire sauce (George added a little sweet and hot paprika as well). Stirring constantly, cook over low heat 1 minute. Gradually stir in beer until thick and smooth (do not boil). Stir in cheese until melted. Arrange toast slices, top with rarebit, then tomatoes.

(George: slide under broiler for a couple minutes.)

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