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    CHEESE FONDUE


    Source of Recipe


    Aunt Saunny

    2 c. gruyere cheese
    2 c. Swiss cheese (not processed)
    3 tbsp. Kirsch or cooking sherry
    1 tbsp. lemon juice
    1 c. white wine
    1 clove garlic
    1 tbsp. cornstarch
    White pepper
    Salt

    Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue
    dish with garlic. Add wine. Do not bring to boil. Heat until tiny
    bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir
    until smooth. Remove from heat. Add kirsch or cooking sherry, white
    pepper and salt to taste. Serve with cubed crusty French bread.


 

 

 

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