T
Thomas Shunick
Guest
Beer Cheese Fondue
Servings: 6 servings.
2 Cups shredded Swiss cheese 2 Cups shredded American cheese 1 Tablespoon cornstarch
1/2 Teaspoon dry mustard 1 Teaspoon Worcestershire sauce
2/3 Cup beer 1 Small loaf French bread -- bite size pieces
Have cheese at room temperature. In a mixing bowl, combine cheeses with cornstarch and dry mustard;
toss to coat. Add Worcestershire sauce; mix well. In saucepan heat beer just until warm. Gradually
add cheese mixture, stirring constantly over medium-low heat till the cheese has melted. Quickly
transfer cheese mixture into fondue pot; place over a fondue burner. Spear a bread cube with a
fondue fork. Dip in cheese mixture.
Calories 508 ( 44 % from fat), Fat 24 g (sat 15 g, mono 7 g), Carbohydrates 43 g, Protein 26 g,
Sodium 1107 mg, Calcium 654 mg, Cholesterol 70 mg, Iron 2 mg, Fiber 2 g, Potassium 203 mg
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Servings: 6 servings.
2 Cups shredded Swiss cheese 2 Cups shredded American cheese 1 Tablespoon cornstarch
1/2 Teaspoon dry mustard 1 Teaspoon Worcestershire sauce
2/3 Cup beer 1 Small loaf French bread -- bite size pieces
Have cheese at room temperature. In a mixing bowl, combine cheeses with cornstarch and dry mustard;
toss to coat. Add Worcestershire sauce; mix well. In saucepan heat beer just until warm. Gradually
add cheese mixture, stirring constantly over medium-low heat till the cheese has melted. Quickly
transfer cheese mixture into fondue pot; place over a fondue burner. Spear a bread cube with a
fondue fork. Dip in cheese mixture.
Calories 508 ( 44 % from fat), Fat 24 g (sat 15 g, mono 7 g), Carbohydrates 43 g, Protein 26 g,
Sodium 1107 mg, Calcium 654 mg, Cholesterol 70 mg, Iron 2 mg, Fiber 2 g, Potassium 203 mg
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/