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

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.