1 can (10-3/4 oz.) Cheddar cheese soup

1 cup shredded sharp Wisconsin Cheddar cheese
1 tsp. dry mustard
1/2 tsp. paprika
2 Tbsp. butter
Pinch cayenne pepper
1/3 cup beer (nonalcoholic works fine)
1 loaf day-old French or Italian bread or English muffins,
cut into 1-inch cubes, toasted for 10
minutes in a 350 degree oven
Fresh minced parsley (optional garnish)

Method: Combine soup, Cheddar cheese, mustard, paprika, butter, cayenne and beer over low heat in saucepan or fondue pot. Stir often until cheese melts and mixture is blended and hot.

If not using a fondue pot, transfer cheese from saucepan to heat-proof bowl and place over warming tray or candle-heated trivet to keep warm. Sprinkle cheese fondue with parsley, if desired. Dip cubes of bread into warm cheese.

Yield: 4 servings