Heat cheese soup in fondue pot or heavy skillet over low heat. Slowly add grated cheddar cheese, liqueur (optional) and garlic. Continue to add remaining cheese until the fondue is warmed thoroughly and is a smooth, creamy sauce. If mixture looks too thin, add 2-3 Tbs. all-purpose flour to a small amount of cold milk and stir until smooth, then slowly add to sauce while stirring constantly to avoid lumping. For dipping French Bread, tear or cut fresh bread into bite size chunks. Heat bread cubes in a 350-F degrees oven for 5 to 8 minutes to toast. To prepare meats or sausages for dipping, heat and cut into bite sized pieces. To prepare vegetables for dipping, slightly cook in any fashion, being careful not to overcook because the pieces will slip off the fondue fork. Select the vegetables of your choice and prepare cubes or in small pieces. Raw vegetables may also be utilized for dipping. Present fondue with dippers and utilize fondue forks for dipping. For serving, place dippers in individual bowls or creatively arrange on a serving platter or tray. Preparation time varies with selected dippers. Both sauce and dippers can be prepared 1-day in advance and re-heated for serving. A small crock pot may be utilized for re-heating the fondue at serving time. Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998
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|Serving Size: 1 To 4 (3551g)|
|Recipe Makes: 2|
|Calories from Fat: 2852 (62%)|
|Amt Per Serving||% DV|
|Total Fat 316.9g||422 %|
|Saturated Fat 201.8g||1009 %|
|Monounsaturated Fat 89.8g|
|Polyunsanturated Fat 9g|
|Cholesterol 907mg||279 %|
|Sodium 24480.6mg||844 %|
|Potassium 4269.3mg||112 %|
|Total Carbohydrate 285.5g||84 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 257.8g|
|Protein 173.4g||248 %|
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Calories per serving: 4618
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