Fondue, Cheese, Different

Hi,
While the standard cheese fondue let the Swiss get rid of their old cheese and stale bread.... with wine and Kirsh as additives, I'd like to offer a more "American" alternative. I always serve this with "beef fondue" and Mountain Chablis...
Cheddar Cheese Fondue
1/4 cup butter
1/4 cup flour
1 t Accent (yes, monosodiumglutimate)
1/2 t salt
1/4 t dry mustard
12 oz good beer (I use Michelob)
1 1/2 t Worcester Sauce
2 Cups sharp cheddar cheese (shredded)

PS: I ways make a double recipe

Melt butter, add in flour, Accent, salt, and mustard, stirring. Gradually stir in beer and Worcester Sauce.... cook stirring constantly until mixture boils. Decrease heat...
Slowly add cheese, stirring constantly as cheese "melts"...
Place in fondue pot over low heat. Serve with 1 inch squares of cut-up French bread for dipping (Italian bread is an acceptable substitute, but the French has a thicker density....

Serve with "beef" fondue. Cut up the best beef you can afford into 1 inch cubes to be cooked in another fondue pot in hot oil (I guess peanut oil is the best, but I've used several kinds).
Add, chilled Chablis..
And a salad if you are so inclined...
A wonderful cold night's repast....
Try it,
You won't be disappointed...
An "American" cheese fondue....
Dick

Opps...
Forgot to add, have small dishes of various "dips" available for the meat....
I use Worcester, A1, and Soy to dip the meat into...
Also, a cooked meat piece dipped into the cheese fondue makes a mini-cheeseburger....
Smaile

SOS (.... on a shingle)-- Creamed Hamburg

I am sure "SOS" started out as Creamed Dried (Chipped) Beef in the military, as they could dry salted beef and keep it for months.. a little flour, some water (or a wandering cow's milk) and some fire burned toast... and the troops were fed.... Still love the stuff in the red box in the grocer's freezer... tastes just like Mom's Creamed Chipped Beef from 45 years ago (oh, yes, try it on a "english muffin", with all the nooks and crannies buttered... mmmmm)
However when I got to Fort Dix in the early 1960's, refrigerators had been invented and salted dried beef was expensive, so SOS became creamed hamburg on toast.
Loved it!!!!
Was missing it lately, and read all the comments on the subject on this site... Here's a new (easy) version that we tried last night and loved....(on baked russet potatoes).

1 lb hamburg
2 Tbl butter
Two slices from a large onion, chopped
Two cloves garlic, chopped
1 can condensed cream of mushroom soup
1 can condensed cheddar cheese soup
2/3 - 3/4 cup warmed milk
salt & pepper to taste

Saute onion and garlic in butter,
Add hamburg, chopped up into small pieces
Cook until hamburg is browned almost through
Add the two cans of soup, un-dilluted
Stir
Gradually add warmed milk, stirring often
Add pepper (and salt if needed, taste it first as I used "regular" soup and didn't need any)
Let it simmer until thickness of sauce is as desired
Serve over baked potatoes, toast, english muffins, bisquits, mashed potatoes.... with maybe a side of string beans...
It was great !!