rose fondue

Rose Fondue

1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread

Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently.

In a small bowl, blend the flour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.

Serves 4.

Im the only person of distinction whos ever had a depression named for him. — Herbert Clark Hoover

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chili fondue

Chili Fondue

2 cups shredded pepper jack cheese
2 cups shredded white Cheddar cheese (mild to medium)
2 tablespoons plus 1 1/2 teaspoons cornstarch
1 teaspoon minced garlic
1 1/2 cups chicken broth
6 tablespoons lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 bunch scallions, thinly sliced
2 tablespoons chopped ripe black olives

In medium size bowl toss the shredded cheese with the cornstarch.

In medium size saucepan, heat the broth, lemon juice, garlic, oregano and cumin until barely simmering. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the scallions and olives.

Transfer fondue to a fondue pot and keep warm over a fondue burner. Serve with your favorite veggies for dipping.

Its not failure, but low aim is crime. — Lowell

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highland fondue

Highland Fondue

1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread

Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.

Serves 4 to 6.

Don wait to be happy to laugh… You may die and never have laughed — Jean de la Bruyere

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cheese fondue savant

Cheese Fondue Savant

1/4 cup butter
3 tablespoons flour
1 1/2 cups milk
1 can Cheddar cheese soup
8 slices American cheese, cubed
Minced garlic
Minced onion
Seasoned salt

Melt butter in fondue pot, then stir in flour. Add milk gradually, cook, stirring constantly, until thickened. Add soup, cheese, garlic, onion and salt. Cook over low heat, stirring frequently, until cheese is melted. Place pot on stand over low flame.

The reserve of modern assertions is sometimes pushed to extremes, in which the fear of being contradicted leads the writer to strip himself of almost all sense and meaning. — Sir Winston Leonard Spenser Churchill

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fondue italiano

Fondue Italiano

1/2 pound ground beef
1/2 envelope spaghetti sauce mix
1 (15 ounce) can tomato sauce
3 cups Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tablespoon cornstarch
1/2 cup Chianti or any red/blush wine
Italian bread, cut into bite-size pieces

In saucepan, brown beef; drain off fat. Stir in spaghetti sauce mix and tomato sauce. Add cheese gradually; stir over low heat until cheese is melted.

Blend together cornstarch and wine; add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot; place over burner. If fondue becomes thick, add a little warmed wine.

A man should keep his little brain attic stocked with all the furniture that he is likely to need, and the rest he can put away in the lumber room of his library, where he can get it if he wants it. — Conan Doyle

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prairie fire fondue

Prairie Fire Fondue

1 (15 ounce) can no-bean chili
1 (4 ounce) can green chile peppers, chopped and peeled
1 bunch scallions
1 pound Velveeta cheese
Corn tortilla chips

Preheat oven to 350 degrees F.

Layer in the bottom of a pie plate the chile, then green peppers, then scallions (cut to the green), then cubed Velveeta. Bake for 45 minutes.

Serve with corn tortilla chips to dip.

Usually when people are sad, they don do anything. They just cry over their condition. But when they get angry, they bring about a change. — Malcolm X

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cheesy meatball fondue

Cheesy Meatball Fondue

1 1/2 pounds lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh breadcrumbs
Salt and pepper
4 ounces Cheddar cheese, diced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken stock
2 teaspoons flour
Juice of 1 orange

Mix together beef, onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out. Place a piece of cheese in center then mold meat around cheese, sealing it well to enclose cheese completely.

To make the tangy sauce, put tomato paste, wine, vinegar, honey, mustard, Worcestershire sauce and stock into a saucepan and simmer for 10 minutes.

Blend flour smoothly with orange juice then stir into the sauce and simmer for 1 minute, stirring constantly.

Serve with the meatballs cooked in the hot oil.

With love and patience, nothing is impossible. — Daisaku Ideda

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