1 no ingredients
Directions
3 c mild cheddar cheese,
: shredded (you can also
: use sharp if you want)
1 c shredded swiss cheese
: 1/2 c beer (any kind will do)
: 1 ts minced garlic
: 1 ts dried mustard
: 1 ts Worchestershire sauce
: salt and pepper to taste
In a covered plastic bowl, mix cheeses and toss with a small handful
of flour to coat (this helps the cheese to melt nicely without
clumps). In a fondue pot (or sauce pan if you don't have one), bring
the beer to steaming, but not boiling.
Slowly mix in cheese, stirring constantly. If you have too much
cheese, and the sauce becomes too thick, you may need to add a little
more beer to thin it to your taste. Add garlic, worc. sauce, mustard,
and salt and pepper. Mix very well.
Turn your fondue pot or saucepan to low and dip away!
Use this delicious cheese sauce to dip:
Bread Chunks(rye, french, italian, pumpernickel, or any other kind)
Apple pieces (MacIntosh and Granny Smith work really well)
Carrot slices
Cauliflower florets
Any other raw vegetable you can think of!
Be careful! As you near the bottom of the pot, the cheese is VERY
hot. Walt MM
Date: Thu, 12 Sep 96 20:22:10
+0000
Servings: 1 qt
Cheese Fondue-Rec.foods Recipe brought to you by Recipe Ideas
Categories: Cheese; Fondue
The History of Recipes
Recipes as an idea can be found back into antiquity, certainly as far back into history as early Egypt, and possibly even further. In practice though, mostly, these early records were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. He also informs us how the Roman cooks were skilled in the use of a wide range of herbs, including some familiar names such as thyme, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, such as coriander, basil and rosemary. The introduction of these new tastes led to a surge in books on cookery, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the powerful families of Europe competed to serve up the most extravagent meals, and as a consequence, cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe publications were highly popular mostly as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Cheese Fondue Rec.foods recipe.
