Cheese Fondue-Rec.foods Recipe

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Cheese Fondue-Rec.foods Ingredients

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A Recipe for
Cheese Fondue-Rec.foods

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

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Craig Claiborne

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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

This Recipe for Cheese Fondue-Rec.foods is one of thousands in the Recipes-to-go Cheese Cookbook.

Rice is born in water and must die in wine.
Italian Proverb

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How can you govern a country which has 246 varieties of cheese?
Charles De Gaulle

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

This is a recipe for Cheese Fondue-Rec.foods from the recipe cookbook of Recipes-to-go (Cheese)

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener

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A crust eaten in peace is better than a banquet partaken in anxiety.
Aesop

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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The rich would have to eat money if the poor did not provide food
Russian proverb

Cheese Fondue-Rec.foods

It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
Robert Fuoss

Cheese Fondue-Rec.foods Directions

3 c mild cheddar cheese,
: shredded (you can also
: use sharp if you want)
1 c shredded swiss cheese
: 1/2 c beer (any kind will do)
: 1 ts minced garlic
: 1 ts dried mustard
: 1 ts Worchestershire sauce
: salt and pepper to taste

In a covered plastic bowl, mix cheeses and toss with a small handful
of flour to coat (this helps the cheese to melt nicely without
clumps). In a fondue pot (or sauce pan if you don't have one), bring
the beer to steaming, but not boiling.

Slowly mix in cheese, stirring constantly. If you have too much
cheese, and the sauce becomes too thick, you may need to add a little
more beer to thin it to your taste. Add garlic, worc. sauce, mustard,
and salt and pepper. Mix very well.

Turn your fondue pot or saucepan to low and dip away!

Use this delicious cheese sauce to dip:
Bread Chunks(rye, french, italian, pumpernickel, or any other kind)
Apple pieces (MacIntosh and Granny Smith work really well)
Carrot slices
Cauliflower florets
Any other raw vegetable you can think of!

Be careful! As you near the bottom of the pot, the cheese is VERY
hot. Walt MM
Date: Thu, 12 Sep 96 20:22:10
+0000

Serves: 1

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