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Cheddar Fondue

Source of Recipe

aol member recipe boards


List of Ingredients

4 cans cheddar cheese soup, undiluted
1 pound grated sharp cheddar cheese
5 cloves fresh garlic or 1 tbl. garlic powder
2 tablespoons Kirsch or cherry brandy


Recipe

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 350¼F 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, Brussels 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 jalapeno¤o peppers to the cheese mixture for extra zest.