Heat a fondue pot. Rub the garlic against the inside of the pot. Add the chopped tomato. Cook the tomato over very low heat for several minutes. Add the tomato juice and bring it to a boil. Sprinkle the flour over the cheeses. With a wooden spoon, add the cheeses to the pot, stirring slowly until the mixture is smooth. Place the pot over a fondue warmer and invite guests to stick skewered pieces of bread and vegetables into it.
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.
saucepan (if using a fondue pot) or the top of
Melt Velveeta with cream of mushroom soup over low heat.
Add broccoli after it has been cooked and drained. Heat well and serve in fondue pot. Use for dipping vegetables, toasted bread chunks or pretzels.
Mix ingredients together in a saucepan or in fondue pot.
Heat gradually, stirring occasionally.
Fills one fondue pot.
Great for dipping bread and cooked vegetables in.
In fondue pot or medium saucepan over low heat, combine cheese cubes, dry mustard, milk, Worcestershire sauce and hot pepper sauce.
Heat until cheese is completely melted, stirring frequently.
Stir in bacon.
Serve in fodue pot or ceramic bowl.
Use fondue forks or wooden skewers to dip bread cubes.
Also great with vegies!
ou can serve with the fondue.
Spray the inside of
For the caramel fondue, heat sugar, cream and butter
hen stock boils, transfer to fondue pot and light heat source
Place all ingredients in fondue pot.
Let melt completely. Serve hot with tortilla chips.
Place all ingredients in a heavy pot and stir over low heat until cheese has melted.
Keep warm in a fondue pot or refrigerate and reheat.
Heat all ingredients until melted and bubbly, then dip large chunks of heated French bread into the fondue and devour to your hearts content.
Dice cheese in 1/2-inch cubes; sprinkle with flour.
In a fondue pot or saucepan, heat 1 cup of milk until simmering, but not boiling.
Add cheese by the handfuls, stirring until cheese melts.
Add milk to thin to desired consistency.
Serve with bread cut or torn into chunks.
Put tomato juice and onion soup mix in large saucepot. Cook until boiling; lower to medium heat. Slice cheese
and add to above mixture. Cook until melted. Dip toasted bread cubes into hot cheese fondue.
Heat tequila and garlic in medium saucepan or fondue pot. Bring to boil.
Reduce heat; simmer 1 minute.
Add cheese spread and lime juice; stir until cheese spread is melted.
Stir in cilantro.
Keep hot while serving.
Dip cooked chicken chunks, jicama chunks, red, green or yellow pepper chunks and tortilla chips into the mixture.
Melt cheese and butter in fondue pot.
Add crab meat--Enjoy!
Melt cheese in double boiler.
When cheese is melted, place in fondue pot.
Add shrimp and pimientos.
Chop tomatoes and add or delete as desired.
Keep warm and serve with cubed bread.
Brown hamburger meat.
Cut up Velveeta cheese in blocks.
Add cheese, beans and picante sauce along with hamburger in microwave safe dish.
Microwave until cheese is melted, approximately 10 to 15 minutes.
Brown hamburger and drain fat.
In a small crock-pot melt the Velveeta cheese.
When cheese is melted, add meat, onion and Ro-Tel.
Serve with tortilla chips.
Brown hamburger.
Drain grease.
Cut Velveeta cheese into small slices.
Then mix the hamburger, cheese, olives, mushrooms and salsa in crock-pot.
Let simmer on high until creamy.
Then turn on low.
Cut sour dough bread into slices just big enough to dip and eat.