The Devil's Own (_a fresh tomato variant_)

2 tablespoons butter
1 large peeled tomato in 4 thick slices
2-1/2 cups grated cheese
1/4 teaspoon English mustard
A pinch of cayenne
A dash of tabasco sauce
2 tablespoons chili sauce
1/2 cup ale or beer
1 egg, lightly beaten

Saute tomato slices lightly on both sides in 1 tablespoon butter.
Keep warm on hot platter while you make the toast and a Basic
Rabbit, pepped up by the extra-hot seasonings listed above. Put
hot tomato slices on hot toast on hot plates; pour the hot
mixture over.

Dried Beef or Chipped Beef Rabbit

1 tablespoon butter
1 cup canned tomato, drained, chopped and de-seeded
1/4 pound dried beef, shredded
2 eggs, lightly beaten
1/4 teaspoon pepper
2 cups grated cheese

Heat tomato in butter, add beef and eggs, stir until mixed well,
then sprinkle with pepper, stir in the grated cheese until smooth
and creamy. Serve on toast.

No salt is needed on this jerked steer meat that is called both dried
beef and chipped beef on this side of the border, _tasajo_ on the
other side, and _xarque_ when you get all the way down to Brazil.

Kansas Jack Rabbit

1 cup milk
3 tablespoons butter
3 tablespoons flour
2 cups grated cheese
1 cup cream-style corn
Salt and pepper

Make a white sauce of milk, butter and flour and stir in cheese
steadily and gradually until melted. Add corn and season to
taste. Serve on hot buttered toast.

Kansas has plenty of the makings for this, yet the dish must have been
easier to make on Baron Muenchhausen's "Island of Cheese," where the
cornstalks produced loaves of bread, ready-made, instead of ears, and
were no doubt crossed with long-eared jacks to produce Corn Rabbits
quite as miraculous.

After tomatoes, in popularity, come onions and then green peppers or
canned pimientos as vegetable ingredients in modern, Americanized
Rabbits. And after that, corn, as in the following recipe which
appeals to all Latin-Americans from Mexico to Chile because it has
everything.

Latin-American Corn Rabbit

2 tablespoons butter
1 green pepper, chopped
1 large onion, chopped
1/2 cup condensed tomato soup
3 cups grated cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
1 cup canned corn
1 egg, lightly beaten

Fry pepper and onion 5 minutes in butter; add soup, cover and
cook 5 minutes more. Put over boiling water; ad