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
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
3.Turn down to setting 2 and serve immediately.
CHEESY CRAB FONDUE
1
1cup half & half, divided
2tablespoons butter
2green onions with tops, thinly sliced
2cloves garlic, finely minced
1teaspoon Old Bay Seasoning®
4ounces crumbled blue cheese
1
2tablespoons lemon juice 1/4 teaspoon Tabasco® sauce
Serve with sourdough bread and fresh vegetables. Serves
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.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.
13