| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Appetizers, Crocker | 8 | Servings |
INGREDIENTS
| 1 | lb | Fully cooked kielbasa, cut into 1/2-inch slices |
| 2 | c | Beer |
| 8 | oz | Shredded sharp natural Cheddar cheese |
| 2 | c | Shredded natural Swiss cheese |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Pepper |
| 1 | Clove garlic, cut into halves | |
| 1/8 | ts | Red pepper sauce |
INSTRUCTIONS
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain. Toss cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce. Remove to ceramic fondue dish; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fon- due with stirring motion. If fondue becomes too thick, stir in additional heated beer. 8 servings; 410 calories per serving. Source: Betty Crocker's Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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