Tomato Cheddar Rarebit

Serves:

Ingredients:

1 tb Butter
2 tb Cornstarch
Pepper,to taste
Freshly ground black
Pepper sauce
Several drops hot red
1/2 ts Worcestershire sauce
2 tb Mild grainy mustard
Shredded
1 lb Sharp Cheddar cheese,
1 12 oz. bottle beer
Tomatoes
1 c Drained, canned plum
1/3 c Finely chopped onion
2 tb Cold water

Method:

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.