As desires for dipping: Cubed crusty beard, assorted veggies- pepper chunks, broccoli etc, pretzels, ham cubes. Boil broth in heavy saucepan. Reduce heat to medium. Add cheese, mustard and
cornstarch, stirring constantly until melted and smooth. Stir until it bubbles.
Remove from heat and pour into fondue pot or slow cooker. Serve with assorted
dippers. |
2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |