Yodler’s Fondue

Combine beer, corn starch and paprika and stir till smooth. Add beer, cook over low heat, stirring until thickened. Add cheese, stirring until melted.

This is an easy and versatile fondue, and good served for Christmas brunch, anytime of day or for a midnight snack. Kids especially love it with apples and sausage dippers. Add a 4 ounce can of diced green chilies for a snappy change.

By Sheryl Metzler

(We like to double this recipe, make sure you cut French bread in square pieces early, giving time for it to dry out a little so it goes on fondue forks easier. Sometimes it helps to lightly toast the cut chunks of bread on a cookie sheet in the oven at 350° for about 10 minutes.)