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>

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”