Liturgical Year : Recipes : Sardine Rarebit

Catholic Recipe: Sardine Rarebit

INGREDIENTS

1 can (10-3/4 ounces) condensed tomato soup
1/2 cup water
3/4 cup nonfat dry milk
1/4 teaspoon salt
few grains pepper
1/4 pound American cheese, grated (or cheddar cheese)
4 hard-cooked eggs
1 can Maine sardines
English muffins

Details

Serves: 4

Prep Time: 40 minutes

Difficulty: ★★☆☆

Cost: ★★☆☆

For Ages: 15+

Origin:

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Food Categories (2)

Feasts (0)

This recipe uses English muffins instead of toast.

DIRECTIONS

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