Pub fondue

Yield: 8 Servings

Measure Ingredient
1 \N Clove garlic;, halved
1¼ cup Beer
2 cups Shredded mild cheddar cheese
2 cups Shredded sharp cheddar cheese, 1 inch thick
1 tablespoon All-purpose flour
1 teaspoon Dry mustard
\N \N Freshly ground black pepper; to taste
\N \N Cubes of whole wheat bread

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@...> on Oct 13, 1997

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