Drunken South of the Border Welsh Rarebit/ Fondue

• 1 tablespoon butter
• 12 lb jalapeno pepper cheese, shredded
• 1 egg (room temp.)
• 1 egg yolk
• 12 beer (I use the microbrewery kind as it has more flavor)
• 12 teaspoon salt
• 1 dash cayenne
• 14 teaspoon dry mustard or 1 tablespoon of spicy prepared mustard
• 12 teaspoon Worcestershire sauce

1. Melt butter over low heat in heavy bottomed sauce pan.
2. Add cheese and cook until it melts.
3. In a bowl beat egg and yolk then add beer.
4. Slowly stir egg/beer into cheese mixture.
5. Cook until it thickens.
6. Stir in rest of the ingredients.
7. Serve at once over crisp crackers.
8. Or use as a fondue/hot dip with large pretzels/toast fingers/celery stalks etc.
9. I leave a bottle of Tabasco out for the tougher among us.

butter, pepper cheese, egg, egg yolk, kind, salt, cayenne, mustard, worcestershire sauce

Taken from www.food.com/recipe/drunken-south-of-the-border-welsh-rarebit-fondue-25115 (may not work)