Cheese Fondue 2 Recipe




Cheese Fondue 2 Ingredients

1 cup water
2 cup dry white such as sauterne
1 tsp season salt
1 tbsp butter

A Recipe for
Cheese Fondue 2

 

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




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This is a recipe for Cheese Fondue 2 from the recipe cookbook of Recipes-to-go (Cheese)


Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Mark Twain



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Cheese Fondue 2

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

Ginette Olivesi-Lorenzias






Cheese Fondue 2 Directions

Place in top part of double boiler and place directly on burner and
bring to boil. Put pan in bottom of double boiler and add 4 cups
swiss american cheese. Add 3 Tbl. cornstarch, softened with water.
Stir until cheese melts. Put into fondue pot.

Source: My recipe box

Courtesy of: Joann Pierce

Serves: 6

 

 

 

 

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