| 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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