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SWISS CHEESE FONDUE
1 clove garlic, halved
¾ cup milk
1 pound (½ Kg) Swiss cheese, grated
3 tablespoons flour
1 loaf Italian or French bread cut into 1-inch cubes
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to 200°F.
Bring milk to a simmer. Combine cheese and flour; stir into milk using a figure-8 motion.
Stir constantly until cheese is melted. Slowly stir in wine. Turn temperature dial to
Keep Warm
. Sprinkle with pepper, nutmeg and paprika.
To serve, spear bread cubes and dip into cheese. yield: 3 cups
HEARTY FONDUE
2 8-ounce (200 g) packages cream
cheese, cubed
½ cup milk
1⁄ ³ finely chopped onion
1 clove garlic, minced
Place cream cheese and milk in Fondue Pot. Turn temperature dial to Keep Warm
. Stir until cheese is melted. Add remaining ingredients and stir to blend. Serve
with cubes of French bread or crackers. If fondue thickens, add 1 to 2 tablespoons
milk to thin.
yield: 1 quart
MExICAN CHEESE DIP
2 pounds (1 Kg) cheddar cheese
pasteurized process cheese spread
1 10-ounce (300 g) can diced tomatoes
and green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature
dial to Keep Warm
sage. Serve with tortilla or corn chips.
yield: 1 quart
. Stir occasionally until cheese is melted. Add browned sau-
E N G L I S H -10
¾ cup dry white wine, warmed
teaspoon pepper (optional)
1⁄
8
teaspoon ground nutmeg (optional)
1⁄
8
teaspoon paprika (optional)
1⁄
8
8 ounces (200 g) sour cream
2 2 ½ -ounce (70 g) packages dried beef,
cut in pieces
1 teaspoon dry mustard powder
1 pound (½ Kg) sausage, medium spice,
browned and drained
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