CHRS: CP437 2
MSGID: 1:18/200@fidonet 668dcb58
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three-Cheese Fondue
 Categories: Cheese, Wine, Boozer, Chilies
      Yield: 3 Cups
 
      2 c  Dry white wine
      4 ts Cherry brandy
      2 tb Cornstarch
    1/8 ts Ground nutmeg
    1/8 ts Paprika
        ds Cayenne pepper
    1/2 lb (ea) Emmenthaler, Gruyere
           - and Jarlsberg cheeses;
           - finely shredded

MMMMM--------------------------DIPPERS-------------------------------
           Cubed French bread baguette
           Boiled red potatoes
           Tiny whole pickles
 
  In a large saucepan, whisk together the first 6
  ingredients until smooth. Heat mixture over medium heat
  until slightly thickened, stirring constantly, 5-7
  minutes.
  
  Reduce heat to low; gradually add 1/2 cup cheese,
  stirring constantly with a figure-eight motion, until
  cheese is melted (cheese will separate from wine
  mixture). Gradually add remaining cheese, allowing
  cheese to melt between additions. Cook and stir until
  thickened and mixture is blended and smooth, 4-5
  minutes.
  
  Transfer to a fondue pot and keep warm. Serve with bread
  cubes, potatoes and/or pickles.
  
  Betty A. Mangas, Toledo, Ohio
  
  Makes: 3 cups
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "We can have whatever it is we choose." -- John Assaraf
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