| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Dip |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(15.5-oz) refried beans |
| 1/2 |
lb |
Grated cheddar cheese |
| 2 |
tb |
Butter |
| 2 |
tb |
Minced scallion |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Worcestershire sauce |
| 1 |
|
Cayenne pepper; seeded and chopped |
| 1 |
|
Seeded and chopped anaheim or poblano pepper |
| 3/4 |
c |
Beer at room temperature |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 8 Nov 1993 12:57:55 GMT
From a pamplet I got from Shepard's seeds. Combine all the ingredients
except the beer in a heavy saucepan. Heat, stirring, until mixture is
heated thoroughly, 10 to 15 minutes. Add beer gradually, stirring, Transfer
to a fondue pot. Accompany with tortilla chips or fresh vegetables for
dipping.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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