A family favorite winter Yodle Fondue

For the fondue yodeler, you need: 1 tablespoon melted butter 1 1 / 2 tablespoons cornstarch 1 / 3 tsp. mustard pepper 1 / 2 teaspoon active dry yeast 1 cup, at room temperature 1 pound grated Monterrey Jack cheese Combine the butter, cornstarch and pepper in a fondue pot and stir until smooth. Add beer and cook over low heat, stirring until thickened. Add cheese, stirring until melted. So enjoy! This episode shows a father's contribution to international cuisine (Wesley Fryer). This was originally posted at: www.youtube.comTo learn more about the project International Culinary Show (us!) On: internationalcooking.pbworks.com



http://www.youtube.com/watch?v=01ZGLEHnXE4&hl=en