Welsh Rarebit

 2 tbsp. Butter

2 tbsp. Flour

1/3 c. Whole Milk

1/2 c. Beer

1 tsp. (heaping) Dry Mustard

1/2 tsp. Paprika

1/4 tsp. Cayenne

2 dashes Worcestershire

1 1/2 c. Sharp Cheddar Cheese, Grated

Melt butter in a saucepan over low heat.
Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.
Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.
Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.
Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.

https://www.thepioneerwoman.com/food-cooking/recipes/a11360/welsh-rarebit/

Turkey Devonshire

BREAD - toasted, cut in half to fit baking dish  (I toast and let sit out to dry)

BACON - 1/2 slices fried, enough to put on each slice of bread

TURKEY or chicken pieces

STOUFFER's WELSH RAREBIT 2 pkg for one pan - defrosted and diluted with a little milk for easier spreading

Spray baking dish, bread, bacon, turkey and cover with cheese sauce.  

Bake 350 for approx. 30 minutes until hot.  

From the kitchen of Jan Segal.