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RECIPES
Cheese Fondues
Swiss Cheese Fondue
1 garlic clove, halved 2¼ cups dry white wine
6 cups (1½ lbs.) shredded Swiss cheese ¾ teaspoon baking soda
2 tablespoons flour ¼ teaspoon cayenne pepper
2 dashes garlic salt
3 tablespoons Kirshwasser or brandy
1. Rub inside of Fondue Pot with garlic clove halves. Discard garlic.
2. Pour wine into Fondue Pot. Heat at SIMMER setting until wine bubbles, about 4
to 5 minutes. Do not allow wine to boil.
3. In bowl, toss cheese with baking soda and flour.
4. Add cheese mixture, ¼ cup at a time, to hot wine. Stir in figure-eight motion
until evenly blended and melted.
5. Add cayenne pepper, garlic salt and Kirshwasser or brandy. Stir until blended.
Heat 5 minutes to develop flavors. Keep setting at SIMMER.
6. For serving, spear cubes of rye or French bread with fondue forks. Dip into
fondue and swirl in figure-eight motion. Makes 6 to 8 servings.
Cheddar Cheese Fondue
½ cup flour 1 tablespoon dry mustard
3 cups half & half 3 drops hot pepper sauce
3 cups (¾ lb.) shredded sharp Cheddar cheese
1½ teaspoons Worcestershire sauce
1. In Fondue Pot, combine flour and mustard.
2. Set heat at SIMMER setting and gradually add half & half. Stir constantly until
thickened.
3. Add shredded cheese, ¼ cup at a time, and stir until melted.
4. Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to
develop flavors. Keep setting at SIMMER.
5. For serving, spear rye or French bread cubes with fondue forks or dip with
crackers. Makes 6 to 8 servings.
Taco Fondue
3 15-ounce cans prepared chili, without beans
2 8-ounce packages cream cheese, cut into cubes
½ cup diced tomato ½ cup diced green pepper
½ cup shredded Cheddar cheese ¼ cup sliced pitted ripe olives
1. In Fondue Pot, combine chili and cream cheese cubes. Heat at SIMMER
setting, stirring frequently until cream cheese is melted.
2. Garnish with tomato, green pepper, Cheddar cheese and ripe olives. Reduce
heat to WARM.
3. For serving, use taco chips. Makes 6 to 8 servings or use as an appetizer.