Omelet > wrote in newsmpomelet-D0582B.18350904072009
@news-wc.giganews.com:

> I was perusing old e-mail files and ran across this recipe in my Gmail.
> Sent to me by Kili on October 6th, 2008. <sigh>


Damn....... it's not that long ago, is it? :-/


>
> Thought I'd share... She was such a sweet kid!
>
> Cheddar Beer Fondue
>
> 1 lb. sharp cheddar cheese, shredded
> a.. 1 tbsp. flour
> b.. 1 1/2 tsp. dry mustard
> c.. Dash cayenne (or add a dash of hot sauce to the melted mixture)
> d.. 3/4 c. beer
> e.. 2 tsp. Worcestershire sauce
>
> Preparation:
>
> In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend
> well. In fondue pot, combine beer and Worcestershire sauce. Set
> temperature at 375 and heat until bubbling. Gradually add cheese mixture
> and stir constantly until cheese melts and mixture is smooth, about 5
> minutes. Reduce temperature to 200 and serve with crusty bread cubes or
> other dippers.


Mmmmmmmmmmmmm....... cheese........ beer........ cold nights....... Mmmmmm


And I just got my latest cheese delivery too!!

One of the cheeses included would be perfect in a fondue.


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous