Tomato cheddar rarebit

6 servings

Ingredients

QuantityIngredient
1tablespoonButter
cupFinely chopped onion
1cupDrained, canned plum
Tomatoes
112 oz. bottle beer
1poundsSharp Cheddar cheese,
Shredded
2tablespoonsMild grainy mustard
½teaspoonWorcestershire sauce
Several drops hot red
Pepper sauce
Freshly ground black
Pepper,to taste
2tablespoonsCornstarch
2tablespoonsCold 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.