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Swiss Tomato Fondue

8 to 10 plum tomatoes (about 1 pound),
    peeled, seeded and chopped
2 cloves garlic, minced
1/2 cup tomato juice
10 ounces Gruyere cheese, grated
10 ounces Emmenthaler cheese, grated
4 teaspoons cornstarch
1 tablespoon whipping cream
Freshly ground white pepper
Generous pinch of dried oreganoCombine tomatoes and garlic in a fondue pot over low heat. Stirring continuously, cook until soft, about 4 to 5 minutes.Add 1/4 cup of the tomato juice and cook until very hot, about 3 to 4 minutes.Add cheeses. Mix cornstarch with remaining 1/4 cup tomato juice and the cream until smooth. Stir into tomato-cheese mixture and cook, stirring until cheese is melted. Season with white pepper and oregano.Serve with crusty bread, cut into 1-inch cubes, or small pieces of ham, sausages or blanched vegetables.

Crab and cheese fondue
Crab and Cheese Fondue2 (16 ounce) jars Cheez Whiz�1 (6 ounce) package frozen crabmeat or 1 (7 ounce) can crabmeat2 1/2 tablespoons red wine, or to tasteDash of saltCombine all ingredients in saucepan and cook over medium heat, stirring constantly until mixture is bubb (Upload by user)

White chocolate fondue
White Chocolate Fondue1 pound vanilla flavored candy coating1/2 cup half and half2 tablespoons brandyMelt candy coating in a heavy saucepan over low heat, stirring constantly. Gradually add half and half, stirring constantly until blended. Stir in brandy. Serve at room tem (Upload by user)