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1993-01-18
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: Sharon.Curtis@prg.ox.ac.uk (Sharon Curtis)
Date: 22 Apr 1992 21:39:25 GMT
Subject: MEAT: Deviled Cheese Fondue
Summary: Devilled Cheese Fondue
Archive-Name: recipes/meat/deviled-cheese-fondue
Keywords: recipe meat deviled cheese fondue
Followup-To: rec.food.cooking
Organization: Oxford University Computing Laboratory, UK
Approved: recipes@math.miami.edu (Rec.Food.Recipes Moderator)
Message-ID: <29F5DD18.17CC@mthvax.cs.miami.edu>
DEVILED CHEESE FONDUE
Ingredients:
1 clove garlic, halved
185ml (6 fl oz / 3/4 cup) milk
375g (12 oz / 3 cups) grated Applewood smoked Cheddar cheese
6 teaspoons plain flour
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
2 teaspoons horseradish relish
cubes of ham and toasted granary bread, to serve
Method:
Rub the inside of the the fondue pot with the cut clove of garlic, then
add milk and heat until bubbling. Toss cheese in flour, then add to
the pot and stir all the time over a low heat until it is melted and
the mixture is thick and smooth. Stir in mustard, Worcestershire sauce
and horseradish relish. Serve with cubes of ham and cubes of toasted
granary bread.
(Serves 4-6)
Enjoy!
Sharon