Fun With Fondue Fondue cooking is an informal way to serve family and guests a tasty, exciting dinner. The most popular fondues are dipping raw beef or poultry into hot oil or dipping bread into hot melted cheese. Dessert is often made by melt ing chocolate in a fondue pot and dipping in pieces of fruit or pound cake. A dessert fondue is popular as an after-dinner touch or a party attraction. The sauce is easy to pre pare to keep warm and smooth. CHEDDAR FONDUE 2 cans condensed Cheddar cheese soup Dash pepper 1 pound shredded Swiss cheese 'A teaspoon garlic salt 4 ounces drained mushroom pieces French bread, cooked ham or stuffed olives Put soup in fondue pot and heat until hot, stirring occasionally. Add cheese. 'A cup at a time. Stir until melted. Add garlic salt, pep per and mushrooms. Heat for 3 to 4 minutes. Spear cubes of French bread, cooked ham chunks or stuffed olives with fondue forks and dip into fondue. Serves 8 to 10. Dauphin Co. Dairy Promotion Committee CHEESE FONDUE 3 cups coarsely shredded Gruy ere or Swiss cheese 2 tablespoons all-purpose flour 1 clove garlic, halved 114 cups dry white wine 1 tablespoon Kirsch or dry sherry Dash nutmeg Dash pepper Cubed French or Italian bread or raw vegetables Bring shredded Gruyere or Swiss cheese to room temperature. Toss flour with cheese; set aside. Rub inside of a fondue pot with garlic halves; Discard garlic. Set pot aside. In a medium saucepan, heat wine over medium heat until small bubbles rise to surface. Just before wine boils, reduce heat to low and stir in cheese mixture, a little at a time, stirring constantly and mak ing sure cheese melts before adding more. Stir until mixture bubbles gently. Stir in Kirsch or sherry, nutmeg, and pepper. Transfer cheese mix ture to the fondue pot; keep mix ture bubbling gently over a fondue burner. Serve with bread cubes or raw vegetables. Serves 5. Betty Bayne Cabot Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements; a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. March 21- Pancakes 28* Budget Stretchers 4* Easter Candy Time 11- 'Egg’citing Recipes April Bout On The Ban|i CHOCOLATE FONDUE 8-ounces semisweet chocolate 14-ounces sweetened con densed milk 'A cup whole milk Fondue dippers such as pound cake squares, strawberries, pineap ple chunks or marshmallows. In heavy saucepan, melt choco late over low heat. Stir in sweetened condensed milk and whole milk until well combined. Heat thoroughly. Transfer to a fondue pot. If mixture becomes too thick, stir in a little more milk. Spear desired fondue dipper with a fondue fork and dip into fondue. Makes 8 servings. Dauphin Co. Dairy Promotion Committee TOMATO-CHEESE FONDUE 2 tablespoons butter 1 teaspoon cornstarch '/i cup finely chopped onion 'A teaspoon salt 3 cups shredded sharp Cheddar cheese 1 can condensed tomato soup, undiluted 1 teaspoon prepared mustard 'A teaspoon Worcestershire sauce Turn on heat to medium; melt the butter or margarine. Add onion and stir until it becomes soft Stir in salt and cornstarch, then the tomato soup. Heat, stirring fre quently. Reduce the flame to low and add mustard, Worcestershire sauce and cheese, stirring until the cheese melts. Spear bread cubes on fondue forks and dip into fondue, giving a good stir each time. Dorothea Coverdale Harrington, Del. CRAB OR LOBSTER FONDUE 1 can condensed cream of shrimp soup 14 cup milk 14 cup shredded Cheddar or American cheese 714 ounce crab meat or lobster, drained and flaked 1 tablespoon lemon juice Dash paprika and white pepper Combine milk with the soup in the fondue pot Cover and heat over medium heat, stirring fre quently. Fold in remaining ingre dients, reserving sherry. Heat to serving temperature over low heat. Spear 1-inch cubes of day-old French bread and dip into fondue, giving a good stir each time. Dorothea Coverdale Harrington, Del. Spear chunks of PEPPERMINT FONDUE 'A pound thin mints 3 tablespoons cream Combine mints and cream in fondue pot. Stir and melt over low heat until melted. Keep on low heat while serving. Dip fruit or pastries in the mixture. Dorothea Coverdale Harrington, Del. CLASSIC SWISS FONDUE 4 cups shredded Swiss cheese 'A cup flour 1 clove garlic, halved 2 cups white grape juice 'A teaspoon salt 'A teaspoon Worcestershire sauce Dash nutmeg Toss together cheese and flour. Rub the inside of a 3-quart sauce pan with garlic, discard garlic. Add grape juice and heat until bubbles rise. Add cheese, A cup at a time; over medium heat. Stir until cheese melts after each addition. Add salt, Worcestershire sauce and nutmeg. Put into fondue pot; serve with chunks of French bread, fresh vegetables cut into strips or pieces of apple or pear. Janice Hamilton Blair Co. Dairy Princess BUTTERSCOTCH ICE CREAM FONDUE A cup butter l'/a cups brown sugar V* cup light com syrup 1 tablespoon water 1 cup vanilla ice cream 1 teaspoon vanilla extract Melt butter in heavy 2-quart saucepan; stir in sugar, com syrup and water. Bring to a*boil. Stir in ice cream; simmer, stirring con stantly until mixture reaches (230 degrees). Cool slightly. Add vanil la. Transfer to fondue pot over low heat. Suggested dippers: angel food or pound cake, apples, grapes, pears, Swiss, gouda, and cream cheese. Yield 2A cups. French bread to dip In this Cheddar Fondue. PARTY MEATBALLS 1 pound ground beef 'A cup milk 'A cup bread crumbs 1 tablespoon chopped onion 2 tablespoons butter Vt cup sherry 'A cup catsup Combine ground beef, bread crumbs, milk, onion, and 1 teas poon salt Shape into small balls. Melt butter in large fry pan and brown balls on all sides. Pour off fat. Mix sherry and catsup and pour over balls. Put in fondue pot and cover and simmer for about 20 minutes. Barbara Bedard N. Lawrence, NY eatured Recipe Fondue, for the Swiss and French, means gathering around the fondue pot to dip bread, vegetables, and fruit into thick, melted cheese. The Italian version is Fonduta, a thickened cheese-milk mixture served in individual dishes rather than a special pot. Toasted bread and a vegetable garnish such as sauteed mushrooms are served in the dish. Swiss and Parmesan are the cheese choices for this Italian Fonduta. Chunky triangles of Italian bread act as dippers. It’s a hearty dish with a big calcium bonus. On a cold or rainy spring night, serve Fonduta with crisp vegetable relishes. Round out the meal with a bowl of fruit and a plate of cookies. Then linger for conversation over a whipped cream and coffee beverage. Fondue and Fonduta are casual meal ideas, great for Sunday night suppers. Both have their virtues, and both are good ways to add cal cium to the diet Serve them alternately for variety's sake. FONDUTA 4 cups shredded Swiss cheese 14 cup grated Parmesan cheese 'A cup flour VA teaspoons dry mustard 'A teaspoon white pepper 2 cups milk 2 egg yolks Sauteed mushroom slices Italian bread toast triangles, buttered Toss together Swiss cheese, Parmesan cheese, flour, mustard, and pepper. Heat milk to simmering. Add cheese mixture, 'A cup at a time, over medium-low heat, stirring until cheese is melted after each addi tion. Beat egg yolks slightly; add a little of the hot cheese mixture, beating vigorously. Return all to saucepan, stirring constantly. Con tinue to cook and stir until mixture is thickened and smooth. Ladle immediately into heated soup bowls. Arrange several mushroom slices on top of each Fonduta. Stand 3 toast triangles, point side up, around the inside of each bowl. Serve at once. CARAMEL FONDUE 14 ounces caramels Vi cup light cream 'A cup miniature marshmallows Put cream and caramels into fondue pot, turning heat to low. Stir while caramels melt. Add marshmallows and mix until blended. If fondue becomes too thick, add a little mote cream. May dip in the following: Man darin oranges, grapefruit wedges, apple slices, banana chunks, pineapple chunks, tangerine sec tions, grapes, peach slices or pastries. Dorothea Coverdale Harrington, Del. (Turn to Pago B 8)
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