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
¼ pound dried beef, shredded
2 eggs, lightly beaten
¼ 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.