On hot plates lay first the onion rings, top with the tomato ones
     and pour the Rabbit over, as in the plain Grilled Tomato recipe
     above.

For another onion-flavored Rabbit see Celery and Onion Rabbit.

 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; add cheese with seasonings and stir steadily, slowly adding the corn, and when thoroughly blended and creamy, moisten the egg with a little of the liquid, stir in until thickened and then pour over hot toast or crackers.

 Mushroom-Tomato Rabbit