June 21st, 2010 
Fondueforyou 
1 whole Camembert (in the wooden box) 1 large garlic clove A few drops of white wine Chunks of crusty bread or pita Open the wooden box of Camembert and remove any paper or plastic that the manufacturers may have put around the cheese. Remove, as much as possible, any paper or labels that may […]
June 20th, 2010 Fondueforyou 1 clove garlic, halved 3/4 cup milk 3 cups grated applewood smoked Cheddar cheese 6 teaspoons flour 1 teaspoon prepared mustard 2 teaspoons Worcestershire sauce 2 teaspoons horseradish Cubes of ham and toasted granary bread Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until […]
June 19th, 2010 Fondueforyou 1 (5 ounce) jar sharp cheese 8 ounces cream cheese 1/4 cup dry white wine 1 (8 1/2 ounce) can crabmeat, drained and flaked 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt 1/2 teaspoon cayenne pepper French bread, cut into cubes In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. […]
June 18th, 2010 Fondueforyou 1 garlic clove, cut in half 2 cups dry white wine (Neuchatel, Rhine or Chablis) 1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated) 3 tablespoons cornstarch 3 tablespoons Kirsch or brandy Salt Black pepper Pinch of nutmeg 2 loaves crusty French or Italian bread (baguettes) Rub an earthenware casserole, chafing dish […]
June 17th, 2010 Fondueforyou 2 teaspoons oil 1/8 teaspoon garlic, chopped 2 tablespoons parsley 2 tablespoons cornstarch 2 (7 ounce) cans minced clams, undrained 2 (15 ounce) cans tomato sauce 1 teaspoon oregano Dash of salt and pepper 1/4 cup Parmesan cheese Brown garlic in oil. Add oregano, tomato sauce, cornstarch, clams and juice. Cook over low heat until […]
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