Recipe: Tuna Rarebit in Toast Cups

TUNA RAREBIT

2 cans (6 1/2- to 7-ounces each) tuna packed in vegetable oil
Butter or margarine
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 2/3 cups evaporated milk
2/3 cup water
2 eggs, beaten
8 ounces grated Cheddar cheese
1 teaspoon salt
2 teaspoons Worcestershire sauce
Hot pepper sauce
6 toast cups*
Parsley, for garnish
Pimento-stuffed olives, for garnish

Drain oil from tuna into a measuring cup. Add enough butter or margarine to equal 1/4 cup. Transfer to the top of a double boiler set over simmering water. When hot, blend in flour and mustard. Add evaporated milk and water; cook, stirring, until thickened.

With a whisk, stir about half of the hot milk mixture into eggs, then stir the egg mixture into the remaining hot-milk mixture in the double-boiler. Cook, stirring constantly, until mixture thickens more.

Add cheese, salt and Worcestershire sauce; stir until cheese melts.

Flake tuna; add to cheese mixture. Season with a few drops of hot sauce. Heat thoroughly. Serve in toast cups, garnished with parsley and olives.

*FOR EACH TOAST CUP:
Trim the crust from a slice of bread. Press each slice in the cup of a muffin tin. Brush with melted butter or margarine. Bake in a preheated 500-degree oven until golden brown.

Servings: 6
Adapted from source: The Parade Cookbook by Parade Magazine