Cheese Fondue American Style Recipe




Cheese Fondue American Style Ingredients

1 ****fondue****
4 can campbell's cheddar cheese
1 soup, undiluted
1 lb cheddar cheese sharp, grated
5 cloves fresh garlic
1 or 1tbsp. garlic powder
2 tbsp kirsch or cherry brandy
1 ****dippers****
1 french bread
1 ham
1 shrimp
1 smokie links
1 cocktail wieners
1 ****dippers****
1 hot dogs
1 smoked sausage
1 turkey, chicken breast
1 turkey ham
1 broccoli
1 cauliflower
1 carrots
1 mushrooms
1 brussel sprouts
1 cherry tomatoes
1 celery stalk
1 radishes

A Recipe for
Cheese Fondue American Style

 

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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This Recipe for Cheese Fondue American Style is one of thousands in the Recipes-to-go Cheese Cookbook.


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


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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.




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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




Cheese Fondue American Style

The belly rules the mind.

Spanish Proverb






Cheese Fondue American Style Directions

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 jalape¤o
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!

Serves: 4

 

 

 

 

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Cheese Fondue American Style Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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