1-1/2 T butter
2 T all purpose flour
1/2 cup beer- warm
3/4 lb tomatoes, peeled, cored, chopped and drained
6 oz shredded sharp cheddar cheese
1/2 t dry mustard
3/4 t Worcestershire sauce
1/8 t hot red pepper sauce
4 English muffins- halved and toasted
Melt butter in a heavy saucepan over medium low heat. Whisk in flour and cook 2-3 minutes or until mixture is bubbly. Whisk in warm beer. Increase heat to medium high. Add tomatoes and bring mixture to a boil, whisking constantly, about 3 minutes. Stir in next 4 ingredients and cook until hot, but not boiling.
Spoon cheese mixture over muffins.
2 T all purpose flour
1/2 cup beer- warm
3/4 lb tomatoes, peeled, cored, chopped and drained
6 oz shredded sharp cheddar cheese
1/2 t dry mustard
3/4 t Worcestershire sauce
1/8 t hot red pepper sauce
4 English muffins- halved and toasted
Melt butter in a heavy saucepan over medium low heat. Whisk in flour and cook 2-3 minutes or until mixture is bubbly. Whisk in warm beer. Increase heat to medium high. Add tomatoes and bring mixture to a boil, whisking constantly, about 3 minutes. Stir in next 4 ingredients and cook until hot, but not boiling.
Spoon cheese mixture over muffins.
