Wednesday, June 27, 2007

Cheddar Cheese Fondue

2 c half and half
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste

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