June 16th, 2010 
Fondueforyou 
1 pound Velveeta cheese 1 can cream of mushroom soup Pinch of garlic salt (optional) 1 box frozen chopped broccoli, thawed Cook and drain broccoli. In fondue pot (electric one works best) melt cheese and mushroom soup over low heat. Add broccoli and a little garlic salt, if so desired. Serve with bread sticks or […]
June 16th, 2010 Fondueforyou A triple dose of ginger, candied, ground and fresh, lends extra sophistication to this snowy white fondue. Serve with bite-size squares of angel food cake, pineapple chunks, dried apricots, Chinese fortune cookies and, of course, gingersnaps. When buying white chocolate, be sure the label lists cocoa butter as a major ingredient; confectionery coating, also called […]
June 16th, 2010 Fondueforyou 1 (8 ounce) round gouda cheese 2 small Roma tomatoes, cored and sliced 1 tablespoon finely chopped fresh basil 1 loaf baguette bread, sliced and toasted Remove coating from gouda cheese and carefully scoop out center, leaving a 1/4-inch thick shell: set shell aside. Coarsely chop scooped-out cheese into small pieces and place in a […]
June 16th, 2010 Fondueforyou 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 oregano Combine tomatoes and garlic in a fondue pot over […]
June 16th, 2010 Fondueforyou 1 pound bulk pork sausage 2 (5 ounce) packages party-size smoked sausage links 1 (20 ounce) can pineapple chunks 1 jar maraschino cherries 3 tablespoons honey 3 tablespoons vinegar 1 tablespoon soy sauce 2 tablespoons cornstarch Shape bulk sausage into balls. Brown sausage balls and links in skillet. Drain. Reserve 2 tablespoons drippings. Drain pineapple. […]
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