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CARAMEL RUM FONDUE
1 package (14-oz.) caramels
2
⁄3 cup cream
1
⁄2 cup miniature marshmallows
1 tablespoon rum (or
1
⁄2 teaspoon rum extract
Combine caramels and cream in stoneware. Cover and cook until melted, 2 to 3 hours.
Stir in marshmallows and rum/rum extract. Continue cooking
1
⁄2 to 1 hour. Serve with
apple wedges, pound cake, doughnuts or marshmallows.
CHOCOLATE DESSERT FONDUE
1
1
⁄2 teaspoons butter or margarine 1
1
⁄2 cups miniature marshmallows
3 tablespoons milk
1
⁄2 cup whipping cream
8 chocolate candy bars with almonds (1-oz. each), broken into pieces
Rub stoneware with butter. Place candy bar pieces, marshmallows and milk in
stoneware. Cover and cook, stirring every 30 minutes, until melted and smooth.
Gradually add whipping cream. Cover and keep warm for serving up to 2 to 6 hours
later. Serve with bite-size pieces of pound cake, bananas, marshmallows, fresh
strawberries, grapes or mandarin oranges.
HEARTY FONDUE
1 package (8-oz.) cream cheese
1
⁄2 cup milk
1 teaspoon dry mustard 2 tablespoons chopped green onion
1
⁄2 package (2
1
⁄2-oz.) slices dried beef, diced
French bread, cut into bite-size pieces
Combine cream cheese and
1
⁄4 cup milk in greased stoneware. Cover and cook until
cheese is melted, 1 to 1
1
⁄2 hours. Add remaining milk, mustard, onion and dried beef.
Stir thoroughly, Cover and cook 1 hour. Serve with French bread pieces.
BACON-CHEESE DIP
3 jars (5-oz. each) sharp process cheese food
1
⁄4 cup dry minced onion
6 slices bacon 2 cups dairy sour cream
1 teaspoon Worcestershire sauce
Cook cheese in slow cooker 1 hour or until melted. In skillet, fry bacon until crisp; drain,
reserving 1 tablespoon drippings. Crumble bacon and set aside. Cook onion in reserved
drippings. Combine sour cream, bacon, onion and Worcestershire sauce. Stir into
melted cheese and continue cooking for 1 to 2 hours. Serve with bread pieces, crackers,
crisp vegetables.
MEXICAN CHEESE DIP
1 package (1-lb..) process cheese food 1/2 can (10-oz.) tomatoes and green chilies
1 teaspoon taco seasoning
Cube cheese and place in stoneware. Cover and cook 1 to 1
1
⁄2 hours until melted. Stir in
tomatoes and green chilies and seasoning. Cover and continue cooking 1 to 1
1
⁄2 hours.
Serve with taco chips or corn chips.