| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Shredded cheddar cheese |
| 2 |
tb |
All-purpose flour |
| 1 |
|
Clove garlic;, halved |
| 1 |
c |
Beer |
| 1/4 |
c |
Water |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Prepared horseradish |
| 2 |
tb |
Snipped chives; optional |
|
|
French bread;, cut bite size |
|
|
Warm boiled potatoes;, cut up |
INSTRUCTIONS
In a mixing bowl, combine the cheese and flour; toss to coat. Rub the
bottom and sides of a heavy saucepan with the cut side of garlic; discard
garlic. In the saucepan, over low heat, combine beer and water until just
warm. Gradually add small amounts of the cheese mixture, stirring
constantly, until cheese is melted. Make sure each addition of cheese is
melted before adding more. Stir in the mayonnaise, Worcestershire, dry
mustard and horseradish. Cook and stir the mixture until heated through.
Transfer to a fondue pot and place over fondue burner. Garnish with chives
if desired. Spear the bread cubes or potatoes with fondue forks, swirling
to coat. If the fondue thickens while standing, slowly add additional
warmed beer.
Recipe by: Prodigy Food & Wine Board
Posted to MC-Recipe Digest V1 #859 by "Crane C. Walden"
<cranew@foothill.net> on Oct 22, 97
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