Mexican Rabbit Rarebit Best Recipes

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CREOLE RABBIT (RAREBIT)

Nov 6, 2008



Creole Rabbit (Rarebit) image

First off, there is no rabbit in this recipe. This is a take-off from the Welsh Rabbit with a New Orleans flavor. I recently moved my mother to a retirement home and this was in her recipe box. It says "For a Lenten main dish, omit the bacon and serve over fluffy rice".

Provided by mary winecoff

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 4 slices bacon, diced
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 2 cups tomatoes, chopped
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2/3 cup milk
  • 2/3 cup cheddar cheese
  • 4 -6 slices hot toast

Steps:

  • Cook bacon until crisp.
  • Add onion and green pepper and cook until tender but not brown.
  • Add tomatoes, salt, pepper and Worcestershire sauce.
  • Simmer uncovered 15 minutes.
  • Meanwhile melt butter, blend in flour.
  • Gradually add milk and cheddar cheese.
  • Cook until thickened.
  • Serve over toast.
  • Use cheddar sauce first and top with creole mixture.

Nutrition Facts : Calories 423.9, Fat 26.4, SaturatedFat 12.6, Cholesterol 76.9, Sodium 1167.5, Carbohydrate 32.9, Fiber 2.8, Sugar 4.7, Protein 14.3

MEXICAN " RABBIT" RAREBIT

Jul 3, 2007



Mexican

Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.

Provided by Redneck Epicurean

Categories     Sauces

Time 30m

Yield 1 batch

Number Of Ingredients 8

Ingredients:

  • 1/2 tablespoon butter
  • 2 cups shredded cheddar cheese
  • 1 egg
  • 1 1/2 cups mexicorn
  • 1/2 teaspoon salt
  • 1/2 cup rotel tomatoes with jalapeno peppers (see note below)
  • 1/2 cup breadcrumbs
  • 6 slices buttered toast (or bag of chips)

Steps:

  • NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
  • Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
  • Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
  • Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
  • Allow the mixture to heat through and serve with toast or chips.

Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9

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