Welch Rarebit

2 eggs, thoroughly beaten
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1 pound aged cheese
Beer

Combine eggs, Worcestershire sauce, salt, black pepper and red pepper. Stir this mixture thoroughly. Set aside.

Put about 1/2 to 3/4 bottle of beer in a large saucepan. Add cheese immediately. Cook very slowly, stirring constantly until cheese begins to thicken. Add the egg mixture. Stir rapidly until it thickens to suit your taste.

Serve over toast points or on saltines with thinly sliced Bermuda onion for a quick, light supper.

Veggie-Wich

1 individual-size loaf French bread
2 tablespoons mayonnaise
1/4 cup alfalfa or mung sprouts
1/2 tomato, sliced
2 slices Monterey Jack cheese
1/2 avocado, sliced
1 tablespoon sunflower seeds, salted

Slice French bread loaf lengthwise. Spread inside with mayonnaise. Add, in layers: avocado slices, tomato slices, cheese, bean sprouts and sunflower seeds. Top with remaining French bread half.

Veggie Burgers

3 cups cooked brown rice
1 cup finely chopped celery
1 cup finely chopped onion
2 cups sliced saut?ed mushrooms
2 cups grated carrots
3 eggs, beaten
2 teaspoons garlic powder
1/2 cup whole wheat flour
1/2 cup oat bran

Combine rice, celery, onion, mushrooms and carrots. Add eggs, garlic powder, whole wheat flour and oat bran gradually. Shape and fry in oil in a hot frying pan. It may be necessary to dredge burgers with whole wheat flour if they are soggy. Season after frying with more garlic powder. Extra burgers may be frozen for later use. Serve on whole wheat bun with a slice of melted cheese.

Tuna Salad

This salad can also be used as a tomato stuffing.

2 (7 ounce) cans tuna
1 cup diced celery
1/4 cup sweet relish
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon dried tarragon
1 teaspoon dried parsley flakes
1 tablespoon instant minced onion
1 tablespoon lemon juice
1 cup mayonnaise

Drain and flake tuna; add celery and relish. Combine remaining ingredients; mix well. Add to tuna; mix thoroughly.

Tunaburgers

1 (7 ounce) can chunk white tuna, packed in water
1 cup celery, chopped fine
1 small onion, chopped fine
1 1/2 cup American cheese
1/2 cup Velveeta? cheese
1/2 cup chopped green or black olives
1/2 cup chopped sweet pickles
1/4 cup mayonnaise
2 hardboiled eggs, chopped
Salt, to taste
Pepper, to taste

Spread mix on hamburger-style buns. Heat 15 to 20 minutes at 350 degrees F.

Serves 8.

Tuna Bumsteads

1/2 pound American cheese, coarsely grated
2 tablespoons chopped stuffed green olives
3 hardcooked eggs, chopped
2 tablespoons chopped green bell pepper
2 tablespoons chopped sweet pickles
1 (7 ounce) can tuna fish, drained well
2 tablespoons chopped onion
1/2 cup mayonnaise

Mix all ingredients together. Put mixture on 8 buns. Wrap in foil. Bake in preheated 350 degree F oven for 30 minutes.