CREAMY HERB, GARLIC AND ONION FONDUE

4 ounces shredded Asiago cheese

4ounces shredded Parmesan cheese

3ounces shredded mozzarella cheese

1tablespoon cornstarch

11/2 cup chicken broth

1tablespoon lemon juice

2tablespoons finely minced sweet onion

2cloves garlic, minced

1tablespoon chopped fresh basil

1tablespoon chopped fresh chives

1tablespoon chopped fresh parsley

3ounces cream cheese, softened

Serve with fresh vegetables, and focaccia bread. Serves 4-6

1.Sprinkle shredded cheeses with cornstarch. Toss to coat thoroughly.

2.Combine chicken broth, lemon juice, onion, fresh herbs, and garlic in Fondue Pot. Bring to a boil over setting 4.

3.Reduce to setting 2 1/2 and add half of cheese mixture to Fondue Pot whisking until melted, approximately 3-5 minutes. Repeat for remain- ing cheese.

4.Add cream cheese and stir until melted.

5.Reduce heat to setting 1 and serve immediately.

OIL FONDUE

1pound tender beef steak, pork tenderloin, veal or lamb, cut into 1/2-1 inch cubes

1 1/2 cups beef or chicken broth

Serve with soy sauce, hot mustard sauce, and sweet & sour sauce.

Serves 4-6

1.Add oil to Fondue Pot and heat on setting 4 until oil comes to a rolling boil.

2.Leave at setting 4 for cooking. Skewer meat cube with Fondue Fork. Cook in oil for 1-2 minutes or until done. Remove from oil and serve immediately.

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