Jack-o’-Lantern Fondue

Beer, mustard and Tabasco give this fondue lots of flavor.

Ingredients

• 2 slices American cheese
• 10 slices white sandwich bread
• 1 Tbs. butter
• 1 shallot, minced
• 1 (12 oz.) btle. lager beer
• 1 Tbs. Worcestershire sauce
• 1 Tbs. mustard powder
• ½ tsp. Tabasco sauce
• ½  tsp. salt
• 2 lbs. sharp Cheddar Velveeta, cut into cubes
• 8 oz. sharp Cheddar cheese, shredded
• 2 Tbs. ketchup
• 2 tsp. black concentrated food coloring
• Assorted dippers, such as cooked Tater Tots, broccoli and cauliflower florets, carrot and jicama sticks

Instructions

1. Using kitchen scissors, cut out eyes, nose and mouth from American cheese; cover and reserve.
2. Using ghost-shaped cookie cutters, cut out shapes from bread. If desired, toast or broil ghosts.
3. In large pot, melt butter over medium heat. Add shallot; cook, stirring occasionally, 8–10 min. Add beer, Worcestershire, mustard, Tabasco and salt; bring to simmer. In four batches, stir in Velveeta and shredded Cheddar, stirring until completely melted before adding next batch. Pour into fondue pot; keep warm over low heat.
4. Just before serving, mix ketchup and food coloring; brush over cheese face features; place on fondue. Serve with ghosts and dippers.