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
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.
For the caramel fondue, heat sugar, cream and butter
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.
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.
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.
Melt butter and cream cheese in a double boiler.
Add crabmeat.
Place in fondue dish.
Keep warm.
ou can serve with the fondue.
Spray the inside of
Melt cheese and butter in fondue pot.
Add crab meat--Enjoy!
In 4-cup glass measure, cook cream cheese and wine in microwave oven on High power for 2 minutes; stir every 30 seconds.
Toss Swiss cheese with cornstarch.
Drain crab; flake, removing cartilage.
Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture; microwave 3 minutes, stirring once. Transfer to fondue pot or chafing dish; keep warm.
Dip bread cubes swirling to coat or spoon onto crackers.
Makes about 3 cups.
Heat all ingredients until melted and bubbly, then dip large chunks of heated French bread into the fondue and devour to your hearts content.
Over low heat, melt cream cheese with wine, stirring constantly.
Toss Swiss cheese with cornstarch to coat.
Stir crab, cheese, milk and Worcestershire sauce into wine mixture. Heat thoroughly.
Transfer to fondue pot (keep warm).
Makes 3 cups.
gain and stir into fondue.
Bring fondue to a simmer and
Saute the onion and chopped meat in butter.
Add pizza sauce and spices.
Cook slowly for 30 minutes.
Turn off heat and spoon cheese mixture on top.
Cover and allow to melt.
Toast Italian bread under broiler.
Cube and dip in meat mixture.
Combine all ingredients in a 2-quart saucepan and heat slowly. If mixture seems too thick, it can be thinned with more white wine.
After mixture is well blended, pour into fondue pot. Double recipe if serving a large group.
Serve with French bread, cut into 1/2-inch cubes.
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.
om/ For more indonesian cuisine recipes.