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Kielbasa In Fondue

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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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