ub the inside of the fondue pot with the garlic halves
saucepan (if using a fondue pot) or the top of
b>swiss lightly with flour.
rub a heavy enameled pot or fondue
Rub inside of a medium saucepan with garlic. Add cheese, flour, wine, lemon juice, kirsch and nutmeg. Simmer on very low heat for 5 mins, stirring in a figure-eight pattern, until melted and creamy.
Keep fondue hot in a fondue pot or slow cooker set on low heat. Serve with baguette cubes for dipping.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard.
In fondue pot, simmer apple juice.
Blend in soup. Combine cheese and cornstarch; stir into soup mixture.
Heat until cheese melts; stir now and then.
Spear bread with fondue fork and dip into fondue.
Makes about 4 cups.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard. In fondue pot, simmer wine. Blend in soup. Combine cheese and cornstarch, stir into soup mixture. Heat until cheese melts; stir now and then. Spear bread with fondue forks and dip into fondue. Makes about 4 cups.
elted and bubbly transfer to fondue pot and keep warm over
Cut the bread in bite size pieces, taking care that each piece has a portion of crust.
Heat the garlic with the wine in the chafing dish pan until air bubbles appear; remove the garlic.
Mix the cheese with flour and salt.
Add to wine in three installments, stirring with a wooden spoon until cheese has melted.
Stir until mixture bubbles.
Have each guest spear his piece of bread on a fondue fork, dip it into the fondue and stir until bread is coated.
If the fondue becomes too thick, stir in warm wine.
Rub inside of fondue pot or saucepan with cut edge of garlic, then discard.
Simmer wine in fondue pot, blend in soup.
Combine Swiss cheese and cornstarch then stir into soup mixture.
Heat until cheese melts, stirring occasionally.
Great with cubes of French bread and apples.
n half; rub inside of fondue pot well with cut sides
Prepare fondue in heavy saucepan.
Add cooking wine and heat but don't boil.
Add shredded cheese slowly, stirring constantly. Dissolve cornstarch in brandy flavoring and add to cheese mixture and stir.
Season with salt, pepper and paprika.
Toast bread in bite size pieces and pour in fondue pot.
Garnish around the sides with bread.
Use a chafing dish over very low heat.
Rub the dish with a clove of garlic, split.
Pour in dry white wine.
Heat until it bubbles.
Add diced Swiss cheese.
Cook and stir with a wooden spoon until melted and smooth.
Season to taste with salt, pepper and nutmeg.
Thin, if necessary, with more wine.
Serve hot and do not allow to cool.
Dip cubes of French bread into the fondue with long forks.
An interesting party dish.
Rub garlic clove over inside of fondue pot or earthenware pot. Pour in wine.
Heat until bubbles form.
Combine cheese and cornstarch.
Add to wine, small portion at a time, stirring until cheese melts.
Add rest of ingredients.
Serve with bite size pieces of French bread, toasted or not.
Cut bread into 1/2 - 3/4 inch cubes.
Rub serving dish with garlic and add bread cubes.
Mix cornstarch and brandy together.
Heat wine until it starts to boil.
The add grated cheeses, stirring constantly until the cheese has melted.
DO NOT BOIL.
Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency.
Add nutmeg and pepper.
Serve at once in fondue pot.
In 2-quart saucepan over medium heat, cook onion and garlic in hot margarine for 10 minutes, stirring often.
Stir in soup, wine and caraway seed.
Gradually add cheese, stirring until smooth after each addition.
Pour cheese mixture into fondue pot.
Serve with pumpernickel or French bread cubes for dipping.
Makes 2 1/2 cups.
Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted.
When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.
Preheat the oven to broil.
In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese.
Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.
ach of Parmesan cheese and Swiss cheese; spoon a third of
n the nutmeg.
The fondue should be well blended, creamy
In large bowl, mix grated cheese and flour.
Set aside; rub inside of 3-quart saucepan with garlic and discard garlic.
Add grape juice and lemon juice; heat until liquid bubbles.
Turn heat low.
With saucepan still on low heat, gradually add cheese/flour mixture, 1/2 cup at a time, stirring constantly with a wooden spoon until cheese melts.
Season with salt, pepper and nutmeg. Transfer to a fondue pot and serve with crusty French bread. Recipe yields 3 1/2 cups of fondue sauce.