Recipes (cont.)
CHEESE FONDUE
2tablespoons dry onion soup mix
2tablespoons warm water
2tablespoons butter
1cup milk
1ounce chopped pimientos, drained
2tablespoons
1/2 pound American or sharp Cheddar cheese,
Serve with Italian and French bread.
1.Stir onion soup mix into the warm water and let sit 5 minutes.
2.Add butter and milk to the Fondue Pot and heat on setting 4 until but- ter is melted.
3.Place the onion mixture, pimientos, and flour into a blender; mix on high until smooth.
4.Lower to setting 2 1/2. Add cheese and onion mixture to milk. Heat until cheese is melted, stirring often, approximately
SPICY TACO FONDUE
6ounces shredded Monterey Jack cheese
4ounces shredded Gruyere cheese
4ounces shredded sharp Cheddar cheese
1tablespoon cornstarch
1cup chicken broth
1tablespoon lemon juice
1
2tablespoons chopped cilantro 1/2 teaspoon ground cayenne pepper
Serve with cooked shrimp, cooked chicken, pumpernickel bread, and rye bread. Serves
1.Sprinkle cheese with cornstarch. Toss to coat thoroughly.
2.Add chicken broth and lemon juice to Fondue Pot. Heat on setting 4 until hot, approximately
3.Add cheese mixture and stir until cheese is melted, approximately
4.Add green chilies, cilantro, and cayenne pepper. Turn down to setting 1 and serve immediately.
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