Sat., 9/27 newsletter:
Amy B in Tennessee, here are 2 fondue recipes from the 12/4/2006 newsletter:
There are many more in different newsletters of Nancy?s.
Pizza Fondue
1 onion, chopped
1/2 lb of lean ground beef
2(10oz) cans pizza sauce
1 T cornstarch
1 1/2 t oregano
1/4 t garlic powder
10 oz finely shredded Cheddar cheese
1 c finely shredded mozzarella cheese
French or Italian bread, cut into large chunks or cubes
Brown chopped onion and beef in skillet; drain off any excess grease. In a
saucepan, mix the two cans of pizza sauce, cornstarch, oregano, and garlic
powder together, stirring well. Place saucepan over low to medium heat and cook
the mixture until it begins to bubble and become thickened. Add both cheeses
slowly to the mixture, adding about one cup of cheese to mixture at a time,
stirring the cheese well into the mixture before adding the next cup of cheese.
After the cheese has been completely stirred into the mixture, melt the cheeses
fully over low heat. When the cheese has completed melted, pour the fondue sauce
into the fondue pot and serve warm with bread cubes.
Alis from WA
Chris in NM
Fondue from Reinlander Resturant
5 c processed Swiss American Cheese
2 c water
1 c Sauterne or Chablis wine
1 t garlic powder
1 T butter
1/4 t each accent & white pepper
dash nutmeg
Grate or chop cheese. Bring water, wine, butter and seasonings to a boil, then
put onto a double boiler. Add cheese. Stir until a smooth heavy sauce. If fondue
seems too think add more wine, if too thin add more cheese. When cooked pour
into the Fondue pot and serve with chunks of heavy bread. Alis from WA *By the
way, this one is delicious! I have made it a lot several years ago.
Chris in NM
http://www.nancyskitchen.com
