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1 can Cheddar cheese soup, undiluted 3/4 cup beer 2 cups (8 ounces) shredded mild Cheddar cheese 2 teaspoons prepared mustard 1 teaspoon Worcestershire sauce Combine soup and beer in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Gradually add shredded cheese and remaining ingredients, stirring constantly, until cheese melts. Spoon into a fondue pot or chafing dish. Yield: 2 1/2 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |