Melt butter and cream cheese in a double boiler.
Add crabmeat.
Place in fondue dish.
Keep warm.
Mash meat in a bowl; put in egg and crumbled crackers.
Add 1/2 bottle of Heinz 57 sauce, salt and pepper.
Mix together with spoon.
Spread in bowl or casserole dish.
Pour remaining 57 sauce on top; spread across the top.
Bake at 350\u00b0 for 30 minutes or until done.
Combine water and white bread.
When bread is soaked, crumble into meat with remaining water.
Mix in eggs, onion, seasonings and oatmeal.
Mix well.
With wet hands, shape into loaf and put into baking pan.
Bake at 350\u00b0 for 30 minutes.
Spread ketchup over top and bake 30 minutes more.
Makes 4 to 5 servings.
aper towel, pat the shaved meat slices to remove any excess
bowl. Many Vietnamese Chicken recipes usually require a short time
Heat 2/3 cup Chablis, garlic, Velveeta cheese and Swiss cheese.
When melted, add liqueur.
Mix sour cream, mayonnaise and Worcestershire sauce; add to cheese mixture.
Add arrowroot dissolved in a little of Chablis if the fondue is too thin.
Heat until the fondue thickens.
Add green onions and cook 5 minutes. Add crab meat and serve.
Remove all cartilage from crab meat.
Combine cheeses, milk, seasonings and sherry in fondue pot.
Set on low.
Stir until blended and smooth.
Add crab meat; heat, stirring occasionally, until hot and bubbly, 5 to 10 minutes.
Spear cubes of bread with a fondue fork and swirl with a figure-eight motion to coat.
(If fondue thickens while standing, stir in a little additional milk or sherry.)
In fondue pot, bring broth and wine
In saucepan, heat cream cheese until soft. Add all other ingredients (except bread) and heat thoroughly. Arrange chunks of bread on baking sheet and bake until crispy. When mixture is heated, put into fondue pan (works best if it stays warm) and use the bread chunks to dip.
Remove the cheese rind, cut into pieces.
Rub the fondue pot with garlic.
Put the pieces of cheese in the fondue pot.
Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
Then add salt, pepper and the calvados .
Enjoy as you would normal fondue.
ny favorite filling in the recipes that follow.
TO MAKE
In saucepan over low heat, melt cream cheese in wine, stirring constantly.
Coat Swiss cheese with cornstarch.
Stir crab meat, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture.
Heat through.
Transfer to fondue pot to keep warm. Spear bread cubes with fondue fork; dip into fondue.
Makes 3 cups.
Melt cream cheese with white wine.
Add Swiss cheese, milk, Worcestershire sauce and parsley.
After this all blends thoroughly add crab meat.
Stir constantly.
I recommend you do this in a double boiler and transfer to a fondue pot later.
Both pots must be wiped with garlic.
Serve with apples and bread cubes to dip.
he crabs for all their meat and reserve the orange roe
For the caramel fondue, heat sugar, cream and butter
ecomes really tender. After the meat is really tender, take it
Combine cheese spread and cream cheese in double boiler or microwave until blended.
Stir well.
Add remaining ingredients; heat until blended and hot.
Serve in fondue pot.
Dip bread cubes in fondue.
Mix all except fruit.
Heat in fondue pot until chips are melted and mixture is hot.
Brown onion and meat in shortening in the fondue pot on high heat.
Reduce heat to medium.
Mix corn starch and seasonings into pizza sauce.
Add sauce to other mixture when mixture thickens and bubbles.
Add cheese by thirds.
Stir well after adding each. Dunkers:
Toasted English muffin cubes or toasted garlic and/or plain bread cubes.
May be served over slices of bread as main dish.
combine the chopped bread, ground meat, onion, egg, paprika, and the