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Title: Liberty House Fondue
Categories: Appetizer Crockpot Cheese Blank
Yield: 6 Servings
| AMERICAN MEASUREMENTS | ||
| 1 | c | White wine |
| 1/3 | c | Sherry |
| 1 1/2 | ts | Dry mustard |
| 1 | ts | Worcestershire sauce |
| 1/4 | c | Grated Parmesan cheese |
| 2 | lb | Swiss cheese; cut in thin strips |
In a crockpot or fondue pot, blend ingredients, using low heat, stirring often until cheese melts and mixture is hot. If fondue is too thick, add a little warm white wine and stir taking care not to over heat, or cheese will curdle. Serve with cubes of French or Sourdough bread. Serves 6.
Source: The Garden Court Restaurant, Liberty House Hotel, Honolulu, Hawaii; Bon Appetit, February 1977; typos by Dorothy Flatman 1996
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