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Hamburger horseshoe sandwich

Serves 4

Most Springfield, Ill., restaurants use a variation of Welsh rarebit as their "secret sauce." This flour-thickened version is less fussy to prepare.


3 tablespoons flour
1 teaspoon paprika
1 teaspoon dry mustard
1 1/2 pounds mild cheddar cheese, coarsely grated
12 ounces beer
2 teaspoons Worcestershire sauce
1. In large bowl, whisk together flour, paprika and mustard. Add the cheese and toss well; set aside.

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
1. Set oven at 400 degrees. Have a heavy skillet on hand.

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

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