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Fondue Italiano
1/2 pound ground beef1/2 envelope spaghetti sauce mix
1 (15 ounce) can tomato sauce
3 cups Cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tablespoon cornstarch
1/2 cup Chianti or any red/blush wine
Italian bread, cut into bite-size piecesIn saucepan, brown beef; drain off fat. Stir in spaghetti sauce mix and tomato sauce. Add cheese gradually; stir over low heat until cheese is melted.Blend together cornstarch and wine; add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot; place over burner. If fondue becomes thick, add a little warmed wine.
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Red lobster lobster fondue
Red Lobster Lobster Fondue2 cups Velveeta cheese1/2 cup milk1/2 teaspoon cayenne pepper1/2 teaspoon paprika1 broiled lobster tail or 1/4 pound crawfish tail meat1/2 cup chopped red bell pepperCombine all ingredients except red bell pepper in a saucepan. Heat on (Upload by user)
Red Lobster Lobster Fondue2 cups Velveeta cheese1/2 cup milk1/2 teaspoon cayenne pepper1/2 teaspoon paprika1 broiled lobster tail or 1/4 pound crawfish tail meat1/2 cup chopped red bell pepperCombine all ingredients except red bell pepper in a saucepan. Heat on (Upload by user)
Swiss fondue
Swiss Fondue1 pound Swiss cheese, shredded3 tablespoons cornstarc/2 teaspoon salt1/4 teaspoon white pepper1/4 teaspoon nutmeg or paprika2 cups buttermilk1 clove garlic1 loaf French or Italian bread, cut into chunks with crust onM (Upload by user)
Swiss Fondue1 pound Swiss cheese, shredded3 tablespoons cornstarc/2 teaspoon salt1/4 teaspoon white pepper1/4 teaspoon nutmeg or paprika2 cups buttermilk1 clove garlic1 loaf French or Italian bread, cut into chunks with crust onM (Upload by user)
Bacon-cheddar fondue
Bacon Cheddar Fondue5 slices bacon1 cup chopped onion1 clove garlic, minced1 (10 1/2 ounce) can cream of mushroom soup1 cup milk1 1/2 pounds sharp Cheddar cheese1 teaspoon Worcestershire sauce1 teaspoon dry mustard3 dashes Tabasco sauceParsleyFr (Upload by user)
Bacon Cheddar Fondue5 slices bacon1 cup chopped onion1 clove garlic, minced1 (10 1/2 ounce) can cream of mushroom soup1 cup milk1 1/2 pounds sharp Cheddar cheese1 teaspoon Worcestershire sauce1 teaspoon dry mustard3 dashes Tabasco sauceParsleyFr (Upload by user)
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Broccoli-cheese fondue
Broccoli Cheese Fondue1 pound Velveeta cheese1 can cream of mushroom soupPinch of garlic salt (optional)1 box frozen chopped broccoli, thawedCook and drain broccoli. In fondue pot (electric one works best) melt cheese and mushroom soup over low heat. Add broccoli and a (Upload by user)
Broccoli Cheese Fondue1 pound Velveeta cheese1 can cream of mushroom soupPinch of garlic salt (optional)1 box frozen chopped broccoli, thawedCook and drain broccoli. In fondue pot (electric one works best) melt cheese and mushroom soup over low heat. Add broccoli and a (Upload by user)
Clam fondue
Clam Fondue2 teaspoons oil1/8 teaspoon garlic, chopped2 tablespoons parsley2 tablespoons cornstarch2 (7 ounce) cans minced clams, undrained2 (15 ounce) cans tomato sauce1 teaspoon oreganoDash of salt and pepper1/4 cup Parmesan cheeseBrown garlic in (Upload by user)
Clam Fondue2 teaspoons oil1/8 teaspoon garlic, chopped2 tablespoons parsley2 tablespoons cornstarch2 (7 ounce) cans minced clams, undrained2 (15 ounce) cans tomato sauce1 teaspoon oreganoDash of salt and pepper1/4 cup Parmesan cheeseBrown garlic in (Upload by user)
Italian veggie fondue
Italian Veggie Fondue1 1/4 cups olive oil3 cloves garlic, sliced1/2 teaspoon freshly ground pepper2 (2 ounce) cans anchovy filletsPour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly.Serve as dipp (Upload by user)
Italian Veggie Fondue1 1/4 cups olive oil3 cloves garlic, sliced1/2 teaspoon freshly ground pepper2 (2 ounce) cans anchovy filletsPour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly.Serve as dipp (Upload by user)
Mushroom-cheese fondue
Mushroom Cheese Fondue1 (10 1/2 ounce) can condensed cream of mushroom soup2 cups shredded cheese1/2 cup sour cream2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/8 cup finely chopped chivesIn saucepan, heat soup over low heat; add cheese, sour c (Upload by user)
Mushroom Cheese Fondue1 (10 1/2 ounce) can condensed cream of mushroom soup2 cups shredded cheese1/2 cup sour cream2 tablespoons prepared mustard1 teaspoon Worcestershire sauce1/8 cup finely chopped chivesIn saucepan, heat soup over low heat; add cheese, sour c (Upload by user)
Prairie fire fondue
Prairie Fire Fondue1 (15 ounce) can no bean chili1 (4 ounce) can green chile peppers, chopped and peeled1 bunch scallions1 pound Velveeta cheeseCorn tortilla chipsPreheat oven to 350 degrees F.Layer in the bottom of a pie plate the chile, then green peppers, (Upload by user)
Prairie Fire Fondue1 (15 ounce) can no bean chili1 (4 ounce) can green chile peppers, chopped and peeled1 bunch scallions1 pound Velveeta cheeseCorn tortilla chipsPreheat oven to 350 degrees F.Layer in the bottom of a pie plate the chile, then green peppers, (Upload by user)
Rye bread cheese fondue
Rye Bread Cheese Fondue2 tubes Nippy (Kraft) cheese8 ounces cream cheese1 small grated onion1 tablespoon Worcestershire sauceDash of garlic salt3/4 cup beer1 pound round rye breadBoil beer; add softened cream cheese, Nippy cheese and remaining ingredients. (Upload by user)
Rye Bread Cheese Fondue2 tubes Nippy (Kraft) cheese8 ounces cream cheese1 small grated onion1 tablespoon Worcestershire sauceDash of garlic salt3/4 cup beer1 pound round rye breadBoil beer; add softened cream cheese, Nippy cheese and remaining ingredients. (Upload by user)
Seafood cheese fondue
Seafood Cheese Fondue1 clove garlic, cut2 cans frozen shrimp soup1 cup milk1 pound Swiss cheese, gratedFreshly ground black pepperPaprikaFrench bread in 1 inch cubesSteamed shrimp, scallops, King crab or lobster chunksRub pot with garlic. Heat soup in p (Upload by user)
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Seafood Cheese Fondue1 clove garlic, cut2 cans frozen shrimp soup1 cup milk1 pound Swiss cheese, gratedFreshly ground black pepperPaprikaFrench bread in 1 inch cubesSteamed shrimp, scallops, King crab or lobster chunksRub pot with garlic. Heat soup in p (Upload by user)
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South of the border fondue
South of the Border Fondue1 (10 ounce) can green chile enchilada sauce3 cups (12 ounces) shredded Muenster cheese1/4 teaspoon chili powder1 teaspoon cornstarc tablespoon cold waterHeat enchilada sauce. Add cheese a little at a time until it melts, stir in chili p (Upload by user)
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South of the Border Fondue1 (10 ounce) can green chile enchilada sauce3 cups (12 ounces) shredded Muenster cheese1/4 teaspoon chili powder1 teaspoon cornstarc tablespoon cold waterHeat enchilada sauce. Add cheese a little at a time until it melts, stir in chili p (Upload by user)
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Spinach-crab fondue
Spinach Crab Fondue2 (10 ounce) packages frozen chopped spinach, thawed1 bunch green onions, thinly sliced1/4 pound butter8 ounces crabmeat1/4 cup grated Parmesan cheese1/4 teaspoon garlic powderDash of saltDash of pepperDash of Tabasco sauceSqueeze (Upload by user)
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Spinach Crab Fondue2 (10 ounce) packages frozen chopped spinach, thawed1 bunch green onions, thinly sliced1/4 pound butter8 ounces crabmeat1/4 cup grated Parmesan cheese1/4 teaspoon garlic powderDash of saltDash of pepperDash of Tabasco sauceSqueeze (Upload by user)
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Sweet and sour fondue
Sweet and Sour fondue1 pound bulk pork sausage2 (5 ounce) packages party size smoked sausage links1 (20 ounce) can pineapple chunks1 jar maraschino cherries3 tablespoons honey3 tablespoons vinegar1 tablespoon soy sauce2 tablespoons cornstarchShape bulk (Upload by user)
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Sweet and Sour fondue1 pound bulk pork sausage2 (5 ounce) packages party size smoked sausage links1 (20 ounce) can pineapple chunks1 jar maraschino cherries3 tablespoons honey3 tablespoons vinegar1 tablespoon soy sauce2 tablespoons cornstarchShape bulk (Upload by user)
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Brie and wild mushroom fondue
Brie and Wild Mushroom FondueSource: Bon Appetit magazine February 19991 cup water1 ounce dried porcini mushrooms2 tablespoons (1/4 stick) butter8 ounces fresh shiitake mushrooms, stemmed, finely chopped2 tablespoons chopped shallot1 pound ripe Brie cheese, w (Upload by user)
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Brie and Wild Mushroom FondueSource: Bon Appetit magazine February 19991 cup water1 ounce dried porcini mushrooms2 tablespoons (1/4 stick) butter8 ounces fresh shiitake mushrooms, stemmed, finely chopped2 tablespoons chopped shallot1 pound ripe Brie cheese, w (Upload by user)
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Cheddar blue fondue
Cheddar Blue Fondue3 cups sharp Cheddar cheese diced1 cup (4 ounces) blue cheese1 cup tomato soup, undiluted2 teaspoons Worcestershire sauce1/4 cup dry sherryCombine all ingredients except wine in saucepan and cook over low heat, stirring continuously until smooth. (Upload by user)
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Cheddar Blue Fondue3 cups sharp Cheddar cheese diced1 cup (4 ounces) blue cheese1 cup tomato soup, undiluted2 teaspoons Worcestershire sauce1/4 cup dry sherryCombine all ingredients except wine in saucepan and cook over low heat, stirring continuously until smooth. (Upload by user)
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Easy camembert fondue
Easy Camembert Fondue1 whole Camembert (in the wooden box)1 large garlic cloveA few drops of white wineChunks of crusty bread or pitaOpen the wooden box of Camembert and remove any paper or plastic that the manufacturers may have put around the cheese. Remove, as much (Upload by user)
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Easy Camembert Fondue1 whole Camembert (in the wooden box)1 large garlic cloveA few drops of white wineChunks of crusty bread or pitaOpen the wooden box of Camembert and remove any paper or plastic that the manufacturers may have put around the cheese. Remove, as much (Upload by user)
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