| 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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