Tomato Rarebit

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         FOOD FUNNY
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Rosemary Zwick writes, "Not quite a food funny with a dog in it, which I
know you like, but close!"

After our friend Tom had been a temporary bachelor for several weeks, we
stopped by his home to visit him. My wife asked if he was eating
properly. "Well, I do eat a lot of dog food," Tom told her.

"Dog food!" my wife exclaimed, horrified. "I can't believe you would be
eating anything like that!"

"Come to the kitchen and I'll show you," Tom replied.

Opening the refrigerator door, he waved his hand at a row of doggie bags
from half of the restaurants in town.

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            TODAY'S RECIPE
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This dish not only makes a wonderful breakfast or brunch dish, but it
also serves as an elegant appetizer or side dish.

Tomato Rarebit

2 to 3 tomatoes, halved
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) Worcestershire sauce
1 tsp (5 ml) dry mustard
1 tsp (5 ml) paprika
Cayenne pepper to taste
1 lb (500 g) sharp cheddar cheese, shredded
1/2 cup (125 ml) beer or water
2 egg yolks
1/4 cup (60 ml) cream or milk
Toasted bread for garnish

Season the tomatoes generously with salt and pepper. Place on a baking
sheet and broil for 3 to 5 minutes, until tender. Turn the broiler off
and allow the tomatoes to sit in a warm oven until ready to serve.

Melt the butter in a saucepan over low heat. Add the mustards,
Worcestershire sauce, paprika, and cayenne, and stir to combine. Add the
cheese and beer or water and stir constantly until melted. Mix together
the egg yolks and cream or milk and add slowly to the cheese mixture,
stirring until well blended. Taste and adjust the seasoning with salt
and pepper. Place the tomatoes on a serving platter or individual
serving plates and spoon the cheese sauce over them. Serve with toast.
Serves 4 to 6.
Received on Mon Oct 29 01:55:15 2007