From: firstname.lastname@example.org (Mike Henley) Date: Sat, 5 Mar 94 10:03:00 -0600 Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer. From: The Houston Chronicle Food Section - 2 MAR 1994 REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6|
|Calories from Fat: 22 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 850.6mg||29 %|
|Potassium 184.4mg||5 %|
|Total Carbohydrate 76.3g||22 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 73.1g|
|Protein 15.4g||22 %|
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Calories per serving: 403
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