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| MEXICAN CHEESE DIP |
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| 2 poundsKraft Velvetta® pasteurized | 1 pound sausage,mediumspice, |
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| processprocesscheesespread | brownedand drained |
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| 1 |
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| green chilies |
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Combine cheese and tomatoes in Fondue Pot. Turn temperature dial to Warm. Stir occasionally until cheese is melted. Add browned sausage. Serve with tortilla or corn chips. Yield: 1 quart
SWISS CHEESE FONDUE
1 clove garlic,halved | 1⁄8 | teaspoonpepper(optional) | |
3⁄4 | cup milk | 1⁄8 | teaspoongroundnutmeg(optional) |
1 pound Swiss cheese,grated | 1⁄8 | teaspoonpaprika(optional) | |
3 tablespoonsflour | 1 loaf Italianor Frenchbread cut | ||
3⁄4 | cup dry white wine, warmed |
| into |
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn temperature dial to 200°F. Bring milk to a simmer.Combine cheese and flour; stir into milk using a
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
HEARTY FONDUE
2 | 8 ouncessour cream | |
1⁄2 | cup milk | 2 2 1⁄2 |
1⁄3 | finelychoppedonion | cut in pieces |
1 clove garlic,minced | 1 teaspoondry mustardpowder | |
Place cream cheese and milk in Fondue Pot. Turn temperature dial to Warm. Stir until cheese is melted. Add remaining ingredients and stir to blend. Serve with cubes of French bread or crackers. If fondue thickens, add 1 to 2 tablespoons milk to thin.
Yield: 1 quart
FRIED CHEESE
3⁄4 cup flour | 1 pound mozzarellacheese, |
1 cup fine, dry Italianbread crumbs | cut into |
4 eggs, well beaten | 31⁄2 cups vegetableoil |
Thirty minutes before serving, combine flour and bread crumbs in a bowl. Dip cheese cubes in egg. Roll cubes in flour/crumb mixture. Dip in egg again and reroll in flour mixture. Place on a tray,cover with wax paper and place in refrigerator to chill.
Pour 31⁄2 cups oil into Fondue Pot. Place fork holder on pot. Turn temperature dial to halfway between 350°F and 400°F for 375°F and heat until light goes out.
For serving, spear a cube of cheese and gently place in oil. Cook until golden brown. Serve with spaghetti or picante sauce.
