Yield: 6 servings
|⅓ cup||Finely chopped onion|
|1 cup||Drained, canned plum|
|1 \N||12 oz. bottle beer|
|1 pounds||Sharp Cheddar cheese,|
|2 tablespoons||Mild grainy mustard|
|½ teaspoon||Worcestershire sauce|
|\N \N||Several drops hot red|
|\N \N||Pepper sauce|
|\N \N||Freshly ground black|
|\N \N||Pepper,to taste|
|2 tablespoons||Cold water|
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.