Title: Cheese Fondue From Katherine Smith
Categories: Appetizer Dip
Yield: 4 Servings

1		Clove Garlic, halved
1	c	Chicken Broth
1	ts	Lemon Juice
2	c	Gruyere Cheese, grated
2	c	Cheddar Cheese, grated
2	ts	Cornstarch
1	ds	White Pepper
1	pn	Nutmeg, grated
1/2		Loaf of Favorite Bread
2		Apples, sliced

Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook iver medium heat unol bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon. Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture ahould be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg. Place fondue pot on it's stand at the table, without the burner. Serve with bread cubes and apple slices.

Source: Seventeen Magazine, February 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

previous

next