Fondue

1 small clove garlic, halved
i cup beer
2 cups shredded Swiss cheese
1 cup shredded sharp natural Cheddar cheese
1 tablespoon all-purpose flour
Dash of hot pepper sauce
Dippers of choice (examples: chicken, steak, raw vegetables)
Use the cut side of the garlic to coat the inside of a saucepan and then discard the garlic. Pour the
beer into the saucepan and heat it slowly. On a cutting board, coat the shredded cheeses with the
flour. Gradually add the cheese to the beer, stirring constantly, until the mixture is thickened and
bubbles. Do not allow the mixture to become too hot. Stir in the hot pepper sauce. Transfer the
mixture to a fondue pot. Place the pot over the fondue burner.
Spear each dipper with a fondue fork, dipping it into the fondue, swirling to coat. If the mixture
becomes too thick, stir in a little additional warmed beer.