| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Breads, Muffins & r | 1 | Servings |
INGREDIENTS
| 1/4 | c | Margarine |
| 1/4 | c | Flour |
| 10 | oz | Sharp cheddar cheese — |
| Extra sharp, grated | ||
| 12 | oz | Beer |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Dry mustard |
| Dunkables, cubed bread (try | ||
| Pumpernickle), |
INSTRUCTIONS
Melt margerine and add flour and mustard. Whisk over heat until smooth. Add beer gradually whisking to keep smooth. Heat until just starting to boil. Add cheddar a fistful at a time and stir with a wooden spoon until the cheese melts. Repeat until al cheese is melted. Add worchestershire to taste and serve. Can be prepared in advance and reheated. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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