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Cheese and Vegetable Rarebit
Source: dLife

A cheesy, vegetable filled sauce served over warm bread.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 196.6
Total Carbs 29.6 g
Dietary Fiber 1.9 g
Sugars 5.9 g
Total Fat 4.6 g
Saturated Fat 1.0 g
Unsaturated Fat 0.3 g
Potassium 231.3 mg
Protein 9.1 g
Sodium 355.8 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Milk , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0.6667 cup  fresh broccoli florets
5 oz  fresh portobello mushroom
0.6667 cup  sliced summer squash
0.3333 cup  fresh chopped onion
2 tbsp  cold water
0 1/2 tsp  marjoram, leaves, ground
0 1/2 tsp  savory, leaves, ground
0 1/4 tsp  ground thyme
2 tbsp  margarine
0 1/4 cup  white all purpose flour
2 cup  fat free milk
0 1/2 cup  Cheese, American, pasteurized, processed, low fat, diced
0 1/2 tsp  Sauce, worcestershire
1 pinch  salt
1 pinch  black pepper
6 piece  Bread, sourdough, small slice
2 each  fresh green onions
  1. Heat a cooking spray coated frying pan over medium heat.
  2. Cook broccoli, mushrooms, squash, and onions 3 to 4 minutes.
  3. Mix in water, marjoram, savory, and thyme. Lower heat, place lid on pan, and simmer 5 to 8 minutes or until vegetables are soft.
  4. Melt margarine in a pot and mix in flour. Cook 1 minute, stirring constantly .
  5. Add in milk and whisk until mixture boils. Continue boiling and cook 1 minute, whisking continually until mixture is thick.
  6. Take pot off heat and stir in cheese and Worcestershire sauce, whisking until cheese melts.
  7. Mix vegetables into mixture and sprinkle with salt and pepper.
  8. Lay bread slices on a plate and top with vegetable/cheese mixture and green onions.

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