Tomato cheddar rarebit

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
⅓ cup Finely chopped onion
1 cup Drained, canned plum
Tomatoes
1 12 oz. bottle beer
1 pounds Sharp Cheddar cheese,
Shredded
2 tablespoons Mild grainy mustard
½ teaspoon Worcestershire sauce
Several drops hot red
Pepper sauce
Freshly ground black
Pepper,to taste
2 tablespoons Cornstarch
2 tablespoons Cold water

Directions

Melt butter in large heavy casserole or Dutch oven over medium heat.

Add onion;cook 3 minutes.Stir in tomatoes;cook gently,breaking up tomatoes,about 5 minutes.Let stand until about 15 minutes before serving. Add beer to tomato mixture;heat to simmering.Reduce heat to maintain slow simmer,then stir in cheese,1 handful at a time,adding next handful when first is almost completely melted.Do not allow to boil. Stir in mustard,Worcestershire sauce,pepper sauce and ground pepper. Mix cornstarch and the cold water until completely smooth;add to rarebit and cook,stirring constantly,until slightly thickened,about 2 minutes. Spoon over whole wheat biscuit triangles.Serves 6.

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