| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dutch | Cheese | 6 | Servings |
INGREDIENTS
| 1 | tb | Butter |
| 1/3 | c | Finely chopped onion |
| 1 | c | Drained, canned plum |
| Tomatoes | ||
| 1 | 12 oz. bottle beer | |
| 1 | lb | Sharp Cheddar cheese, |
| Shredded | ||
| 2 | tb | Mild grainy mustard |
| 1/2 | ts | Worcestershire sauce |
| Several drops hot red | ||
| Pepper sauce | ||
| Freshly ground black | ||
| Pepper,to taste | ||
| 2 | tb | Cornstarch |
| 2 | tb | Cold water |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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