Melt butter in a saucepan over low heat. Whisk flour and salt into butter until mixture is smooth and bubbly, about 1 minute. Remove from heat and whisk milk into butter mixture.
Bring mixture to a boil, whisking constantly; cook at a boil for 1 minute. Stir in mustard.
Reduce heat to low and stir Swiss cheese into milk mixture 1/4 cup at a time until cheese is melted and fondue is smooth, 5 to 10 minutes.
*You can use half Swiss cheese and half Gruyere cheese, it is very tasty.
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.
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.
Mix together cornstarch, wine, water and seasoning until smooth.
Microwave on High (100%) for 4 to 6 minutes or until thickened.
Stir occasionally.
Stir in cheese until melted.
If not completely melted, microwave on High (100%) for 1 to 2 minutes or until melted.
Serve hot with French bread cubes.
Recipe yields about 3 cups.
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.
Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
Rub cut side of garlic clove around bottom and sides of fondue pot.
Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
Stir hot pepper sauce into cheese mixture.
Rub the inside of the fondue pot with a clove of garlic.
Pour 2 cups of dry white wine in the fondue pot.
Heat until ALMOST boiling.
Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed.
Put in a bag and toss with 1/3 cup flour.
Add cheese by handfuls to the wine.
Make sure all the cheese has melted before adding more.
When all the cheese has been added and melted, pour in 1/3 cup sherry and mix.
I serve with cut up egg bagels.
It is very good.
Toss cheese and flour in bowl.
Heat wine and garlic in electric fondue pot just until bubbles form.
Remove and discard garlic.
Add cheese to the wine, a handful at a time, stirring with wooden spoon until each addition is blended.
Stir in Kirsch and nutmeg.
Keep fondue warm on low setting during dipping.
Rub inside of fondue pan with garlic.
Put dish on heat and warm wine.
Add grated cheese, stirring constantly.
When mixture starts to bubble, add cornstarch mixed with Kirsch to a paste. Cook 2 or 3 minutes.
Have ready the plates and fondue forks for each guest and a basketful of bread cubes.
Have each guest spear a bread cube and dip in cheese mixture.
Cool slightly before eating.
Serves 5.
Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
eat wine; add Swiss cheese, stirring constantly, until cheese is melted and well
Cut cheese in small amounts, dust with
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.
Mix half and half with flour and steak sauce.
In fondue pot, put butter with chicken bouillon cubes and onion.
Add cream mixture until it thickens, then add Swiss cheese and Parmesan cheese.
After this melts, add the white wine.
Serve hot!!!
In 1 1/2 quart saucepan, stir soup in Swiss cheese.
Heat over low heat until cheese is melted, stirring constantly.
Remove from heat; stir in sour cream.
Serve in fondue pot with bread chunks.
Rub the garlic clove (if using) around the inside of a fondue pot or nonaluminum saucepan, then discard.
Add the wine and heat to boiling.
Reduce flame (or stovetop) to low and add the Alfredo sauce, Swiss cheese, and nutmeg.
Stir constantly until the cheese is melted and very hot.
Add the kirsch or brandy (if using).
Serve with cubes of bread, sliced pears, and sliced apples.
Melt butter in fondue pot over a moderate direct flame or in a pot on the stove.
Stir in next 5 ingredients.
Stir in milk; cook.
Stirring constantly until sauce is smooth and thickened, turn down heat.
Add cheese, a small amount at
a time, and stir until cheese is melted after each addition.
Serves 6 to 8.
Cut in half for a smaller amount.
lectric blender, combine the cottage cheese, eggs, butter and flour until
Combine flour, seasonings and milk in a 1 1/2-quart glass casserole.
Beat with rotary beater or wire whisk until smooth. Stir in cheese.
Add butter.
Cover with a glass lid.