| 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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