| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic;, halved |
| 1 1/4 |
c |
Beer |
| 2 |
c |
Shredded mild cheddar cheese |
| 2 |
c |
Shredded sharp cheddar cheese, 1 inch thick |
| 1 |
tb |
All-purpose flour |
| 1 |
ts |
Dry mustard |
|
|
Freshly ground black pepper; to taste |
|
|
Cubes of whole wheat bread |
INSTRUCTIONS
Rub the inside of a fondue pot with the cut garlic; discard garlic. Add
beer and heat until bubbly. Place the flour and dry mustard in a plastic
baggie. Add cheeses and toss to coat well. Reduce heat to low and add
cheese slowly in batches, making sure the first batch is melted before
adding the next. Season with pepper. Continue to heat, stirring constantly,
until mixture is smooth. Serve with fondue forks and cubes of whole wheat
bread.
Recipe by: Prodigy Food & Wine Board
Posted to MC-Recipe Digest V1 #843 by Crane Walden <cranew@foothill.net> on
Oct 13, 1997
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