Recipes (cont.)

CHEESE FONDUE

2tablespoons dry onion soup mix

2tablespoons warm water

2tablespoons butter

1cup milk

1ounce chopped pimientos, drained

2tablespoons all-purpose flour

1/2 pound American or sharp Cheddar cheese, 1-inch cubes

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 10-15 minutes. Turn down to setting 2 and serve immediately.

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

14-ounce can chopped green chilies, drained

2tablespoons chopped cilantro 1/2 teaspoon ground cayenne pepper

Serve with cooked shrimp, cooked chicken, pumpernickel bread, and rye bread. Serves 4-6

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 3-5 minutes.

3.Add cheese mixture and stir until cheese is melted, approximately 5-10 minutes.

4.Add green chilies, cilantro, and cayenne pepper. Turn down to setting 1 and serve immediately.

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