| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; halved |
| 3/4 |
c |
Milk |
| 3 |
c |
Grated applewood smoked cheddar cheese |
| 6 |
ts |
Plain flour |
| 1 |
ts |
Prepared mustard |
| 2 |
ts |
Worcestershire sauce |
| 2 |
ts |
Horseradish relish |
|
|
Cubes of ham and toasted granary bread; to serve |
INSTRUCTIONS
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 6 Oct 1993 11:49:41 GMT
Rub the inside of the the fondue pot with the cut clove of garlic, then add
milk and heat until bubbling. Toss cheese in flour, then add to the pot
and stir all the time over a low heat until it is melted and the mixture is
thick and smooth. Stir in mustard, Worcestershire sauce and horseradish
relish. Serve with cubes of ham and cubes of toasted granary bread. (Serves
4-6)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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