Whip cream cheese and butter together.
Stir in soup; dump in crabmeat.
Heat in fondue pot or bake in oven; but it should be served hot.
For the caramel fondue, heat sugar, cream and butter
gain and stir into fondue.
Bring fondue to a simmer and
he food with *fingers, a fondue fork or a regular fork
In fondue pot, bring broth and wine
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.
Coarsely chop the chocolates.
Place in a small, heavy saucepan with the cream and coffee.
Cook over gentle heat, stirring frequently, until melted and smooth.
Stir in the vanilla.
Keep warm over hot water until ready to serve.
To serve, transfer to a fondue pot and continue to keep warm.
Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.
Prep fruit and cake.
In a sauce pan, slowly heat whipping cream until bubbles form around the edges.
Remove pan from heat; whisk in chopped chocolate until mixture is smooth.
Stir in vanilla and, if desired, add liqueur.
Transfer mixture to a fondue pot and keep warm over low heat.
Combine the chocolate chips and milk in the top of a double boiler or heavy saucepan and stir constantly until melted and smooth.
Stir in peanut butter.
Stir in additional milk if needed to reach desired consistency.
Pour mixture into fondue pot and enjoy!
(If mixture gets to thick, add more milk.).
*Suggested fondue dippers: Angel food or pound cake squares; banana, apple or pineapple chunks, strawberries, seedless grapes or marshmallows.
Take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time.
You can put the blend in a decorative bowl.
Put the dippers out with plates and wooden skewers and enjoy immediately.
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.
Bring water, wine, butter, and seasoning to a boil.
Remove from heat and add cheese, setting the pot into a double boiler.
Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
Adjust thickness by adding more wine or cheese.
Lightly toast bread cubes in the oven.
Serve in a ceramic bowl over a low flame, or in an electric fondue pot.
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
ere. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de
In small chafing dish or fondue pot over low heat, heat undiluted soup, wine, chives and Worcestershire until hot and bubbly, stirring occasionally.
Cut bread into 1 1/2-inch chunks. To serve, let guests spear bread with fondue forks and dip into hot mixture.
Makes 3 cups.
our cheese mixture into ceramic fondue pot over low heat.
Heat sauce ingredients in fondue pot.
Dip bread chunks into sauce.
In fondue pot, over low heat, heat all ingredients (except bread) until cheese is melted and sauce is hot. Dip in chunks of bread.
Yum!