Catholic Recipe: Sardine Rarebit
This recipe uses English muffins instead of toast.
Combine tomato soup and water in top of double boiler. Sprinkle dry milk, salt, and pepper over surface. Beat with rotary egg beater until blended; set over hot water. Add cheese; stir until cheese melts. Arrange halved hard-cooked eggs and sardines on platter. Pour tomato cheese sauce over all. Serve with toasted English muffins. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965