APRIL 11TH: CHEESE FONDUE

Beer-Cheese Fondue

1 ½ c. reduced sodium chicken broth

1 ¼ c. heavy cream

½ c. lager beer

2 cloves garlic, minced

½ c. butter, softened

½ c. all-purpose flour

1 ½ tsp. spicy brown mustard

2 c. shredded milk cheddar cheese

Soft pretzels

1 c. shredded sharp cheddar cheese

In 1 ½ or 2-quart slow cooker, combine broth, cream, beer, and garlic. Cover and cook on LOW for 4-5 hours. Meanwhile, in bowl, stir together butter and flour until paste forms. Turn cooker to HIGH. Whisk paste into broth mixture until smooth (mixture well thicken immediately). Cover and cook 30 minutes more. Whisk mustard into broth mixture. Gradually whisk in both cheese until smooth. Serve with pretzels. Makes 22 servings (1/4 c. each). Can also serve with French fries, broccoli and cauliflower, chips, bread cubes and/or apple slices)

(11 25 16)