Cheese Fondue, American Style
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INGREDIENTS
- Soup, undiluted
- Smoked sausage
- Radishes
- Shrimp
- Cocktail wieners
- Hot dogs
- Broccoli
- Cauliflower
- Celery stalk
- 1 lb Cheddar cheese sharp, grated
- ****DIPPERS****
- Turkey ham
- Mushrooms
- 5 x Cloves fresh garlic
- Smokie links
- Cherry tomatoes
- FRENCH BREAD
- Ham
- Brussel sprouts
- Or 1tbsp. garlic powder
- Carrots
- ****FONDUE****
- 2 tb Kirsch or cherry brandy
- ****DIPPERS****
- Turkey, chicken breast
INSTRUCTIONS
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. Its 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 Campbells 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 (its always a hit!) on a cold fall day for lunch, or a freezing winters 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. (Renates own recipe developed and perfected over many years). Enjoy!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (281g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 373 | ||
| Calories from Fat: 292 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32.4g | 43 % | |
| Saturated Fat 10.6g | 53 % | |
| Monounsaturated Fat 14.5g | ||
| Polyunsanturated Fat 4.6g | ||
| Cholesterol 74.5mg | 23 % | |
| Sodium 985.6mg | 34 % | |
| Potassium 427.8mg | 11 % | |
| Total Carbohydrate 5.2g | 2 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 3.6g | ||
| Protein 15.1g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 373
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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