Title: Cheese Fondue, American Style
Categories: Appetizer
Yield: 4 Servings
| | | ****FONDUE**** |
| 4 | cn | Campbell's Cheddar cheese |
| | | Soup, undiluted |
| 1 | lb | Cheddar cheese sharp, grated |
| 5 | x | Cloves fresh garlic |
| | | Or 1tbsp. garlic powder |
| 2 | tb | Kirsch or cherry brandy |
| | | ****DIPPERS**** |
| | | FRENCH BREAD |
| | | Ham |
| | | Shrimp |
| | | Smokie links |
| | | Cocktail wieners |
| | | ****DIPPERS**** |
| | | Hot dogs |
| | | Smoked sausage |
| | | Turkey, chicken breast |
| | | Turkey ham |
| | | Broccoli |
| | | Cauliflower |
| | | Carrots |
| | | Mushrooms |
| | | Brussel sprouts |
| | | Cherry tomatoes |
| | | Celery stalk |
| | | Radishes |
Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated
cheddar cheese, Kirsch, and garlic (for best results use freshly pressed)
If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold
milk, stir until smooth, and slowly add to pot while stirring. FRENCH
BREAD: get the baguettes if available in your area, if not, any type will
have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes,
then cut it into bite sized pieces. It's best when crusty. MEAT DIPPERS:
(heat and cut into bite sized pieces any or all of these). Ham, shrimp,
smokie links, cocktail wieners, smoked sausage, turkey breast, chicken
breast, turkey ham, hot dogs. VEGETABLE DIPPERS
: (slightly cooked ...do not overcook, or else the pieces will slip off the
fondue fork and get "lost" in the pot.... or raw), cut into bite sized
pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry
tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup
use Campbell's Nacho cheese dip (soup) in cans, and substitute part or all
of it for regular cheddar cheese soup, or add some finely chopped jalape¤o
peppers to the cheese mixture for extra zest. SPECIAL HINTS: Serve to
company (it's always a hit!) on a cold fall day for lunch, or a freezing
winter's night, or warm their hearts during a gentle spring rain. Best if
served accompanied by champagne or wine. Best mood is created if candles
are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue
in the middle of the table, pot on low heat. Place dippers in individual
bowls. Each guest gets a fondue fork and first spears a dipper with it,
then dips it into the cheese sauce, twirl it around slowly and balance into
mouth. Very addictive, so be careful. (Renate's own recipe developed and
perfected over many years). Enjoy!