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1993-01-14
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Date: Thu, 20 Dec 90 13:39:02 PST
From: vmh@eng.sun.com
Subject: LACTO: Swiss Fondue from American Cheese
Swiss Fondue from American Cheese
=================================
This is an easy cheese Fondue from American Cheese. I tried this
last week, and it was quite good. (I am Swiss). Takes about 15
Minutes to prepare.
Ingredients:
------------
1 cup of Light Ale (us GOOD beer)
4 cups of Monterey Jack Cheese (about 1 pound, grated)
1 Garlic Clove
1/4 cup milk
1 Tablespoon corn starch
1 Stoneware Fondue 'Gaquelon' or any other stove
proof stoneware dish.
1 Burner
Fondue forks (but regular forks work, too).
For dipping: Pieces of Cauliflower, sausage, ham, and white bread
Instructions:
-------------
1) Cut the garlic in half and rub the dish with
it. Then finely chop the garlic.
2) Dissolve the corn starch in the milk.
3) Start the burner and have the guests, bread etc. ready
4) Bring the Ale to a quick boil. Then simmer.
6) Add Garlic.
7) Slowly add cheese, stirrrrring continuosly, until it melts
and becomes one soup. - ALWAYS STIR! (Traditionally you
stir making a figure eight. Stirring is the art and essence
of a fondue. Don't boil too hot, or bottom will burn.)
(Takes about 10 minutes)
8) Add corn starch, keep stirring for a short while, then
move the dish to the burner. EAT! (and stir!)
Variations:
-----------
1) use DRY white wine instead of beer
2) use small onion instead of garlic
3) add extra pepper or paprika for heat
4) use 2 cups of Cheddar and 2 cups of Monterey Jack Cheese