Most Springfield, Ill., restaurants use a variation of Welsh rarebit as their "secret sauce." This flour-thickened version is less fussy to prepare.
|1||teaspoon dry mustard|
|1 1/2||pounds mild cheddar cheese, coarsely grated|
|2||teaspoons Worcestershire sauce|
2. In heavy-based saucepan, combine the beer and Worcestershire sauce. Bring to a boil. Whisk in the cheese mixture all at once. Reduce the heat to low and continue whisking until the cheese melts. Simmer for 3 to 4 minutes, still whisking, until the sauce thickens.
|2||pounds ground beef, formed into eight patties|
|2||pounds frozen shoestring potatoes|
|2||teaspoons vegetable oil|
|8||slices of extra-thick toast|
2. Pan-grill the hamburger patties in a dry skillet over medium-high to desired degree of doneness.
3. Toss frozen potatoes with vegetable oil. Set 2 large cooling racks on 2 rimmed baking sheets. Arrange potatoes in a single layer on the sheets. Bake them for 12 minutes or until golden and crisp.
4. On each of 4 large plates, place 2 pieces of toast. Top each with a hamburger, some cheese sauce, and fries. David Lyon