A '60s-era fondue pot purchased on eBay is all you need to join us for a little time travel. Get your guests in the mood with The Star's recipe for a rich, decadent Beer Cheese Fondue.

Then pump up the theme with several retro appetizers. Long before whole grains and trans fats were at the forefront of our collective radar, party food was meant to be indulgent and waaay over the top.

For just one night, give yourself permission to indulge in Crab Puffs and Sausage Swirls.

Now you're ready to party like it's 1968!

BEER CHEESE FONDUE

Makes about 2 ½ cups fondue

8 ounces sharp cheddar cheese, shredded

8 ounces Monterey Jack cheese, shredded

1 tablespoon all-purpose flour

1 teaspoon dry mustard

Dash cayenne

¾ cup beer

2 teaspoons Worcestershire sauce

1 clove garlic, finely minced

4 strips bacon, cooked until crisp and crumbled

1 green onion, chopped

Suggested dippers (see tip)

Combine cheddar and Monterey Jack cheese in a large bowl. Sprinkle with flour, mustard and cayenne; toss to coat cheese evenly with flour; set aside.

Combine beer, Worcestershire sauce, and garlic in a 3-quart heavy saucepan. Heat over medium heat until beer begins to boil. Reduce heat to low. Gradually add cheese, in small portions, stirring until melted. Stir in bacon. Heat, stirring constantly, about 2 minutes or until melted and smooth. Stir in green onions. Transfer to fondue pot and keep warm while serving.

Cooking tip: If fondue becomes too thick, thin with a small amount of warm beer. For a stronger flavor, use dark ale or beer.

Serving tip: Suggested dippers can include crusty baguette, cubed; boiled small new potatoes; lightly steamed vegetables such as broccoli, cauliflower or asparagus; cubed fully cooked ham or sliced smoked sausage; crisp bread sticks; pretzels; rye or pumpernickel bread, cubed; whole, trimmed mushrooms

Per 1-tablespoon serving: 52 calories (71 percent from fat), 4 grams total fat (2 grams saturated), 11 milligrams cholesterol, 1 gram carbohydrates, 3 grams protein, 78 milligrams sodium, trace dietary fiber.

CRAB AND CHEESE PUFFS

Makes 6 to 7 dozen puffs

1 (6-ounce) can crab, well-drained

½ cup shredded cheddar cheese

1 tablespoon freshly grated Parmesan cheese

¼ cup finely minced shallot

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

½ teaspoon dried tarragon leaves

Dash freshly ground pepper

1 cup water

½ cup unsalted butter, cut into cubes

¼ teaspoon salt

1 cup all-purpose flour

4 eggs

Preheat oven to 400 degrees. Line two large baking sheets with parchment paper; set aside.

Combine crab, cheddar cheese, Parmesan cheese, shallot, mustard, Worcestershire sauce, tarragon and pepper in a mixing bowl. Stir to combine; set aside.

Combine water, butter and salt in a 4-quart saucepan. Heat over high heat until water boils and butter melts. Remove from heat and immediately stir flour into hot water mixture in pan. Beat briskly with wooden spoon until mixture makes a ball and leaves the sides of the pan. Add eggs, one at a time, beating well after each addition. (If saucepan is not coated with nonstick coating, beating the eggs is easily done with a portable electric mixer. If nonstick coated pan is used, beat very vigorously by hand using a wooden spoon.) Mixture should be glossy and very smooth. Stir in crab mixture. Drop, by very small teaspoonfuls, onto parchment paper-lined baking sheets, about 1-inch apart. (Do not make large puffs; one level teaspoon will make a nice, appetizer-size puff.) Bake 15 minutes. Reduce heat to 350 degrees and bake 10 minutes or until golden. Serve warm.

Per puff, based on 6 dozen: 26 calories (61 percent from fat), 2 grams total fat (1 gram saturated), 18 milligrams cholesterol, 1 gram carbohydrates, 1 gram protein, 25 milligrams sodium, trace dietary fiber.

SAUSAGE SWIRLS

Makes 16 appetizers

1 puff pastry sheet, thawed (½ of 17.3-ounce package)

¾ pound bulk pork sausage, uncooked (see tip)

1 cup shredded cheddar jack cheese

2 tablespoons finely chopped black olives

Preheat oven to 400 degrees.

Unfold pastry on lightly floured surface. Roll into a 10-by-12-inch rectangle. Carefully spread sausage over the surface of the rectangle to within ½- inch of all 4 edges. Sprinkle with cheese and black olives. Starting at the long side, roll up jelly-roll fashion. Press edges to seal; refrigerate roll several hours before slicing.

Using a serrated knife, carefully slice the roll into ¾-inch slices. Place cut-side down, approximately 1½ inches apart, on a jelly-roll pan. Bake 20 to 25 minutes or until golden and sausage is done.

Cooking tip: To avoid tearing the puff pastry, take the sausage out of the refrigerator so it comes to room temperature before assembling the recipe.