Zesty Cheddar Fondue

From Melting Pot Cookbook
serves 4-6

Ingredients:
2 3/4 c (11 oz) shredded cheddar
3 T flour
1 c beer (substitutes: O'Douls (non-alcoholic beer), chicken or beef stock)
4 t horseradish
2 t Worcestershire sauce
4 t dry mustard
2 T chopped cooked bacon
2 t pepper
1 T chopped scallions

Directions:
Toss cheese with flour in a bowl. Warm beer. Stir in horseradish, Worcestershire sauce and mustard with fork. Cook for 30 seconds, stirring constantly.
Add half the cheese and cook til cheese is melted, stirring constantly. Add remaining cheese in small amount at a time, stirring after each addition until cheese is melted. Fold in bacon and pepper. [can be cooked in double boiler or fondue pot]. Garnish with scallions.

*Note: Proper thickness is that of warm honey. Not all cheese may be necessary or may need additional cheese to get desired thickness.

**Cheese fondue is best serves with: apples, homemade bread, celery, carrots, cauliflower, crackers, etc.