Chhiwate

1 c Unbleached Flour

1/2 lb Sharp Cheddar Cheese, Grated

1/2 c Softened Butter Or Margarine

1 t Cayenne

Mix all ingredients and shape in 1-inch balls.
Arrange about 2
inches apart on baking sheet and bake in very hot oven (450 degrees
F.) about 6 minutes.
Serve hot or cool.

Makes about 4 dozen NOTE: Reduce the amount of cayenne pepper
for a milder wafer.

1 Clove garlic, peeled and

-cut in half 1 lb Swiss cheese, shredded

1/4 c Flour

1/4 t Salt

Few grains pepper 1/4 t Ground nutmeg (optional)

1 1/2 c Dry white wine

2 T Kirsch (optional)

French bread,cut in 1″ cubes 1.
Rub the insides and bottom of a
deep, 1 1/2-quart heat- resistant,

non-metallic casserole or heat-resistant, non-metallic fondue
pot with garlic.
Discard garlic.
2.
Combine cheese, flour, salt,
pepper and nutmeg in the prepared dish.
Add

wine and mix well.
3.
Heat, covered, in Microwave Oven 6 minutes
stirring during last half of

cooking time.
4.
If cheese is not completely melted, heat an
additional 30 to 60 seconds.

If desired, stir in kirsch.
5.
Spear squares of French bread
with fondue forks or regular forks and dip

in fondue.
6.
If necessary, fondue pot may be placed on a warmer
stand over low heat

or returned to Microwave Oven to reheat fondue.

1 pk (8 ozs) cream cheese; soften

8 oz Pasteurized process

Cheddar cheese with Jalapeno pepper; cubed 1/3 c Beer

1 c Black beans; drained/rinsed

1/2 c Sliced scallions

1/2 c Chopped tomatoes

Chips or tortilla crisps Recipe by: Tampa Bay Online In medium
saucepan, over low heat, cook cream cheese, pasteurized cheese and
beer, until melted and smooth.
Stir in beans, scallions and
tomatoes; heat through.
Serve warm or cold as a dip with pretzel
chips or tortilla crisps.
Makes 3 1/2 cups.