*  Exported from  MasterCook  *
 
                       CHEESE FONDUE, AMERICAN STYLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ****FONDUE****
    4       cn           Campbell’s Cheddar cheese
                         Soup, undiluted
    1       lb           Cheddar cheese sharp, grated
    5       x            Cloves fresh garlic
                         Or 1tbsp. garlic powder
    2       tb           Kirsch or cherry brandy
                         ****DIPPERS****
                         FRENCH BREAD
                         Ham
                         Shrimp
                         Smokie links
                         Cocktail wieners
                         ****DIPPERS****
                         Hot dogs
                         Smoked sausage
                         Turkey, chicken breast
                         Turkey ham
                         Broccoli
                         Cauliflower
                         Carrots
                         Mushrooms
                         Brussel sprouts
                         Cherry tomatoes
                         Celery stalk
                         Radishes
 
   Heat cheese soup in fondue pot or heavy skillet on
   low. Slowly add grated cheddar cheese, Kirsch, and
   garlic (for best results use freshly pressed) If
   mixture looks too thin, add 2 or 3 tb flour to a small
   amt. of cold milk, stir until smooth, and slowly add
   to pot while stirring.
   FRENCH BREAD: get the baguettes if available in your
   area, if not, any type will have to do. Be sure to
   heat it in oven at 350 degrees for about 10 minutes,
   then cut it into bite sized pieces. It’s best when
   crusty. MEAT DIPPERS: (heat and cut into bite sized
   pieces any or all of these). Ham, shrimp, smokie
   links, cocktail wieners, smoked sausage, turkey
   breast, chicken breast, turkey ham, hot dogs.
   VEGETABLE DIPPERS : (slightly cooked ...do not
   overcook, or else the pieces will slip off the fondue
   fork and get “lost” in the pot.... or raw), cut into
   bite sized pieces Broccoli, cauliflower, carrots,
   mushrooms, Brussel Sprouts, cherry tomatoes, celery
   stalk, radishes. VARIATION: Instead of cheddar cheese
   soup use Campbell’s Nacho cheese dip (soup) in cans,
   and substitute part or all of it for regular cheddar
   cheese soup, or add some finely chopped jalape¤o
   peppers to the cheese mixture for extra zest.
   SPECIAL HINTS: Serve to company (it’s always a hit!)
   on a cold fall day for lunch, or a freezing winter’s
   night, or warm their hearts during a gentle spring
   rain. Best if served accompanied by champagne or wine.
   Best mood is created if candles are lit and a fire is
   blazing in the fireplace. Sit fondue pot with fondue
   in the middle of the table, pot on low heat. Place
   dippers in individual bowls. Each guest gets a fondue
   fork and first spears a dipper with it, then dips it
   into the cheese sauce, twirl it around slowly and
   balance into mouth. Very addictive, so be careful.
   (Renate’s own recipe developed and perfected over many
   years). Enjoy!
  
 
 
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