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Name: Fondue Crackers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 80
Cuisine: American
Ingredients: 1/2 lb (8 ounces) Swiss cheese,; 1/4 c Water; 1 1/2 c All-purpose flour; 1/4 ts Salt; 1/4 ts Black Pepper freshly ground; Loosely packed); 1/8 ts Nutmeg; Margarine, softened; Shredded (2 to 2-1/2 cups,; 4 tb (1/2 stick) butter or

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INGREDIENTS

1/2 lb (8 ounces) Swiss cheese,
1/4 c Water
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Black Pepper ; freshly ground
Loosely packed)
1/8 ts Nutmeg
Margarine, softened
Shredded (2 to 2-1/2 cups,
4 tb (1/2 stick) butter or

INSTRUCTIONS

"If you want the flavor of cheese fondue, but dont want the fuss and commotion, try these crackers. You may never bother with the real thing again. These cheese crackers are very rich, but very light. They are excellent with a light Alsatian Gewurztraminer or Grey Riesling. 325~F. 25 to 30 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, mix the flour, salt, pepper, and nutmeg. Cut in the butter until the mixture resembles coarse meal. Add the cheese and blend until it is evenly coated. Blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface of pastry cloth, roll out to about 3/8 inch thick. Cut into bite-sized squares (about 1 inch by 1 inch). Arrange on an ungreased sheet, making sure the edges of the crackers are not touching. Bake for 15 minutes. Turn the crackers over and continue baking another 10 to 15 minutes, until medium brown. These crackers should be crisp. Cool them on racks. Yield: 70-80. VARIATIONS: For a more traditional fondue taste, add 1 teaspoon Kirsch or cherry liqueur when adding the water. And use two different types of Swiss cheese, such as Gruyere and Emmenthaler. From: Jr Byers

NOTES

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Fondue Crackers

1/2 lb (8 ounces) Swiss cheese,
1/4 c Water
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Black Pepper freshly ground
 Loosely packed)
1/8 ts Nutmeg
 Margarine, softened
 Shredded (2 to 2-1/2 cups,
4 tb (1/2 stick) butter or

"If you want the flavor of cheese fondue, but dont want the fuss and  commotion, try these crackers. You may never bother with the real thing  again. These cheese crackers are very rich, but very light. They are  excellent with a light Alsatian Gewurztraminer or Grey Riesling. 325~F. 25  to 30 minutes Preheat the oven to 325~F.    In a large bowl or in the food processor, mix the flour, salt, pepper, and  nutmeg. Cut in the butter until the mixture resembles coarse meal. Add the  cheese and blend until it is evenly coated. Blend in the water to form a  dough that will hold together in a cohesive ball.    Divide the dough into 2 equal portions for rolling. On a floured surface of  pastry cloth, roll out to about 3/8 inch thick. Cut into bite-sized squares  (about 1 inch by 1 inch). Arrange on an ungreased sheet, making sure the  edges of the crackers are not touching.    Bake for 15 minutes. Turn the crackers over and continue baking another 10  to 15 minutes, until medium brown. These crackers should be crisp. Cool  them on racks. Yield: 70-80.    VARIATIONS: For a more traditional fondue taste, add 1 teaspoon Kirsch or  cherry liqueur when adding the water. And use two different types of Swiss  cheese, such as Gruyere and Emmenthaler. From: Jr Byers

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 80 Servings

Calories: 13
Calories from Fat: 5 (38%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 36.4mg		1 %
Potassium 3.5mg		0 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.7g
Protein 0.2g		0 %
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: 13

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