SWISS CHEESE FONDUE

3/4 pound shredded Swiss cheese

2tablespoons cornstarch 1/2 teaspoon salt

1/2 teaspoon black pepper

2cups apple juice

3/4 teaspoon Worcestershire® sauce

Serve with rye and French bread. Serves 4-6

1.Sprinkle cheese with cornstarch, salt, and pepper. Toss to coat thor- oughly.

2.Turn to setting 4, add apple juice to Fondue Pot and heat until hot, approximately 5-10 minutes. Turn down to setting 3 and add cheese mixture. Stir until cheese is melted, approximately 5-10 minutes. Add Worcestershire® sauce.

3.Turn down to setting 2 and serve immediately.

CHEESY CRAB FONDUE

18-ounce package cream cheese, softened

1cup half & half, divided

2tablespoons butter

2green onions with tops, thinly sliced

2cloves garlic, finely minced

1teaspoon Old Bay Seasoning®

4ounces crumbled blue cheese

18-ounce can minced crabmeat, drained

2tablespoons lemon juice 1/4 teaspoon Tabasco® sauce

Serve with sourdough bread and fresh vegetables. Serves 4-6

1.Combine the cream cheese and 1/2 cup of the half & half with an electric mixer until smooth.

2.Turn to setting 4 and melt butter in the Fondue Pot. Add green onions and garlic to butter and saute until soft, approximately 3-5 minutes. Add Old Bay Seasoning® and remaining half & half; heat until hot (do not boil). Turn down to setting 2.

3.Add half of the cream cheese mixture and whisk together. Repeat for remaining cream cheese.

4.Add blue cheese and whisk constantly until melted, approximately 5- 10 minutes.

5.Stir in crabmeat, lemon juice, and Tabasco® sauce. Turn down to set- ting 2 and serve immediately.

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