| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Cheese, Appetizers | 1 | Qt |
INGREDIENTS
INSTRUCTIONS
3 c mild cheddar cheese, : shredded (you can also : use sharp if you want) 1 c shredded swiss cheese 1/2 c beer (any kind will do) 1 ts minced garlic 1 ts dried mustard 1 ts Worchestershire sauce : salt and pepper to taste In a covered plastic bowl, mix cheeses and toss with a small handful of flour to coat (this helps the cheese to melt nicely without clumps). In a fondue pot (or sauce pan if you don't have one), bring the beer to steaming, but not boiling. Slowly mix in cheese, stirring constantly. If you have too much cheese, and the sauce becomes too thick, you may need to add a little more beer to thin it to your taste. Add garlic, worc. sauce, mustard, and salt and pepper. Mix very well. Turn your fondue pot or saucepan to low and dip away! Use this delicious cheese sauce to dip: Bread Chunks(rye, french, italian, pumpernickel, or any other kind) Apple pieces (MacIntosh and Granny Smith work really well) Carrot slices Cauliflower florets Any other raw vegetable you can think of! Be careful! As you near the bottom of the pot, the cheese is VERY hot. Walt MM Posted to MM-Recipes Digest V3 #250 Date: Thu, 12 Sep 1996 21:20:14 -0400 From: Walt Gray <waltgray@mnsinc.com>
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