Tomato cheddar rarebit
Yield: 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
Instructions:
Several drops hot red Pepper sauce Freshly ground black Pepper to taste 2 tb Cornstarch 2 tb 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.
