Kielbasa In Fondue Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fully cooked kielbasa, cut into 1/2-inch slices
2 cup: Beer,
8 ounce: Shredded sharp natural Cheddar cheese,
2 cup: Shredded natural Swiss cheese,
2 tbsp: All-purpose flour,
1/2 tsp: Dry mustard,
1/4 tsp: Pepper,
1 Clove: garlic, cut into halves
1/8 tsp: Red pepper sauce,
Directions:
Heat kielbasa and 1/2 cup beer to boiling; reduce
heat. Simmer uncovered 10 minutes; drain.
Toss cheeses, flour, mustard and pepper until cheese
is coated. Rub bottom and side of 2-quart heavy
saucepan or skillet with cut clove of garlic; add
remaining beer. Heat over low heat until bubbles rise
to surface. Add cheese mixture, about 1 cup at a time
and stirring after each addition, until cheese is
melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish; keep warm ovqr low
heat. Spear kielbasa with long-handled forks; dip and
swirl in fon- due with stirring motion. If fondue
becomes too thick, stir in additional heated beer. 8
servings; 410 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
heat. Simmer uncovered 10 minutes; drain.
Toss cheeses, flour, mustard and pepper until cheese
is coated. Rub bottom and side of 2-quart heavy
saucepan or skillet with cut clove of garlic; add
remaining beer. Heat over low heat until bubbles rise
to surface. Add cheese mixture, about 1 cup at a time
and stirring after each addition, until cheese is
melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish; keep warm ovqr low
heat. Spear kielbasa with long-handled forks; dip and
swirl in fon- due with stirring motion. If fondue
becomes too thick, stir in additional heated beer. 8
servings; 410 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp