Bacon Cheddar Fondue
BACON CHEDDAR FONDUE
5 slices bacon
1 c. chopped onion
1 clove garlic, minced
1 (10 1/2 oz.) can cream of mushroom soup
1 c. milk
1 1/2 lb. sharp Cheddar cheese
1 tsp. Worcestershire sauce
1 tsp. dry mustard
3 dashes Tabasco sauce
parsley
Fry bacon until crisp and brown in 3-quart heavy sauce-
pan. Drain and crumble; set aside. Add onion and garlic to
1/4 cup drippings; saute until tender. Do not brown. Add
soup; slowly stir in milk, over medium heat; blend until
smooth. Add cheese, a little at a time, stirring until melted.
Add bacon, reserving some for garnish. Add Worcestershire
sauce, mustard and Tabasco sauce. Pour into fondue pot and
keep warm. Garnish with bacon and parsley. If mixture becomes
too thick, stir in a little hot milk. Makes 5 cups.
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