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 |
T |
All-purpose flour |
1/2 |
t |
Dry mustard |
1/4 |
t |
Pepper |
1 |
|
Clove garlic, cut into |
|
|
halves |
1/8 |
t |
Red pepper sauce |
|
|
minutes, drain. |
4 |
|
calories per serving. |
INSTRUCTIONS
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer
uncovered 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; Source: Betty Crocker's
Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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