MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beer & Cheddar Fondue
Categories: Sauces, Cheese, Beer, Vegetables
Yield: 18 Servings

3 c Shredded sharp cheddar
2 c Shredded American cheese
3 tb All-purpose flour
1 cl Garlic
2 c Beer; NOT LITE
1 ts Instant chicken bouillon
- granules

MMMMM----------------------DESIRED DIPPERS---------------------------
French or Italian bread pcs
Soft pretzels
Breadsticks
Red sweet bell pepper pieces
Broccoli florets
Carrot sticks

SPECIAL EQUIPMENT: Nonstick cooking spray or disposable
slow cooker liner

In a large bowl combine cheddar cheese and American
cheese. Let stand at room temperature for 30 minutes.
Sprinkle with flour; toss gently to coat.

If desired, rub the bottom and side of a large saucepan
with garlic halves; discard garlic. In the saucepan
combine beer and bouillon granules. Bring to boiling over
medium heat; reduce heat to medium-low. Gradually stir in
cheese mixture, stirring after each addition until cheese
is melted.

Coat a 1 1/2 quart slow cooker with a car adapter with
cooking spray or line the slow cooker with a disposable
liner. Pour cheese mixture into the prepared cooker.

Tightly cover slow cooker and tote in an insulated
carrier. If using vegetable dippers, tote them in an
insulated cooler with ice packs.

At the tailgating site, plug slow cooker into car adapter
and keep fondue warm on warm-heat setting. (Fondue will
keep warm, covered, on warm-heat setting for up to 4
hours.) Stir fondue before serving. Serve with desired
dippers.

BEER AND CHEDDAR FONDUE WITH SAUSAGE: Prepare as directed
through Step 2. Meanwhile, in a large skillet cook 8
ounces bulk Italian or pork sausage over medium-high heat
until brown, using a wooden spoon to break up meat as it
cooks. Drain off fat. Stir sausage into melted cheese
mixture. Tote and serve as directed.

Makes: 18 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... "There is still no cure for the common birthday." -- John Glenn
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