the Stieff Recipe, which prefers leaving it out of the Rabbit, but
taps a keg to drink with it.

The ancient age of Moriarty's campus classic is registered by the use
of pioneer black pepper in place of white, which is often used today
and is thought more sophisticated by some than the red cayenne of
Rector's Naughty Nineties Chafing Dish Rabbit, which is precisely the
same as our Basic Recipe No. 1.


Border-hopping Bunny, or Frijole Rabbit

1-1/2 tablespoons butter
1-1/2 tablespoons chopped onion
2 tablespoons chopped pepper, green or red, or both
1-1/2 teaspoon chili powder
1 small can kidney beans, drained
1-1/2 tablespoons catsup
1/2 teaspoon Worcestershire
Salt
2 cups grated cheese

Cook onion and pepper lightly in butter with chili powder; add
kidney beans and seasonings and stir in the cheese until melted.

Serve this beany Bunny peppery hot on tortillas or crackers,
toasted and buttered.

In the whole hutch of kitchen Rabbitry the most popular modern ones
are made with tomato, a little or lots. They hop in from everywhere,