Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| ⅓ cup | Finely chopped onion |
| 1 cup | Drained, canned plum |
| \N \N | Tomatoes |
| 1 \N | 12 oz. bottle beer |
| 1 pounds | Sharp Cheddar cheese, |
| \N \N | Shredded |
| 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 | Cornstarch |
| 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.