Wednesday, July 19, 2006

Cheddar-Swiss Fondue

1 garlic clove, halved
3/4 C. beer
8 oz. swiss cheese, shredded
4 oz. sharp cheddar cheese, shredded
1 T. flour
dash bottled hot pepper sauce

  • Rub inside of heavy saucepan with cut surface of garlic
  • Add beer and heat slowly
  • Coat cheeses with flour, gradually add to beer, stirring constantly, until mixture is thickened and bubbly
  • Stir in hot pepper sauce
  • Transfefr to fondue pot

recipe compiled by Jacki Wolfe

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