1 can cheddar cheese soup
1 lb block american cheese, cut into 8 pieces
1 lb swiss cheese, grated
1 (12 oz) can beer OR apple cider
½ tsp hot pepper sauce
2 drops liquid smoke flavoring
Place all ingredients in a crockpot.
Stir to mix.
Cover and cook on LOW for 2 hours.
After 1 hour of cooking time, stir.
Before serving, whisk to blend.
Serve with bread sticks or veggies for dipping.
1 clove garlic
2 lbs gruyere cheese
2 cups dry white wine
1/2 cup kirsch
1 tsp cornstarch
salt
white pepper
cut garlic into halves, rub inside of a fondue pot until well flavored, then discard the garlic. shred cheese into the pot. pour wine over cheese. place the pot over HIGH heat, stirring mixture slowly but constantly with a wooden spoon in a figure-eight pattern.
dissolve the cornstarch in the kirsch. add the cornstarch mixture to the cheese mixture when the cheese begins to boil. add salt and pepper to taste and stir until well blended.
remove from HIGH heat to a warming stand, making sure the fondue keeps bubbling lightly.
4-6 servings
2 tbs butter OR margarine
3 tbs flour
2 cups milk
salt
paprika
nutmeg
1 lb ripe domestic cheddar cheese, finely diced
melt butter or margarine in a fondue pot. add flour, stirring until smooth. add milk very slowly, stirring constantly so that lumps do not form. add salt to taste; make sure it is stirred in thoroughly. add paprika and nutmeg to taste.
cook for 3-4 minutes over LOW heat. add cheese a bit at a tme, making sure it melts before adding more. remove from heat to a warming stand.
4 servings
1 clove garlic
1/2 lb swiss cheese, finely diced
1/2 lb gruyere cheese, finely diced
3 tbs flour
2 cups dry white wine
1 tbs lemon juice (if desired)
1/2 cup kirsch
salt
1/4 tsp white pepper
nutmeg OR paprika
cut garlic into halves, rub inside of fondue pot until well flavored, and then discard garlic. pour wine into pot and place over low heat until bubbles start rising to the surface. DO NOT BOIL! add lemon juice at this point if required.
place cheese in a bowl, sprinkle with flour, and mix lightly. then add the cheese mixture by handfuls, constantly stirring with a wooden fork or spoon in a figure-eight pattern until cheese is melted. be sure each handful is melted before you add the next.
after the last of the cheese had been added and the mixture begins to bubble, quickly add kirsch and seasonings to taste, stirring until blended.
4 servings
1 clove garlic
1 lb swiss cheese, finely diced
3 tbs flour
2 cups dry white wine
1 tbs lemon juice (if desired – SEE NOTE)
1/2 cup kirsch
salt
1/4 tsp white pepper
nutmeg OR paprika
cut garlic into halves, rub inside of a foundue pot until well flavored, and then discard garlic. pour wine into the pot and place over LOW heat until bubbles start rising to the surface – DO NOT BOIL. add lemon juice at tis point, if requred.
place cheese in a bowl, sprinkle with flour, and mix lightly. then add the cheese mixture by handfuls, constantly stirring with a wooden fork or spoon in a figure-eight pattern until cheese is melted. be sure each handful is melted before you add the next.
after the last of the cheese has been added and the mixture begins to bubble, quickly add kirsch and seasonings to taste, stirring until blended.
makes 4 servings
