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****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 jalapeo
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!
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