June 25th, 2010 
Fondueforyou 
1 can tamales
1/2 medium onion, finely chopped
1 can no-beans chili
8 ounces Velveeta cheese, sliced
Slice tamales into medium saucepan. Add chili. Add chopped onions. Heat slowly, stirring occasionally, so as not to scorch. When hot, add sliced cheese. Stir until cheese is melted. Keep warm in a fondue pot.
Serve with corn chips.
June 24th, 2010 Fondueforyou 1 small onion, finely chopped
3 teaspoons butter
1 cup milk
4 cups grated Scottish or Cheddar cheese
3 teaspoons flour
4 tablespoons whiskey
Cubes of rye and onion bread
Put onion and butter into a saucepan and cook over a gentle heat until soft. Add milk and heat until bubbling. Gradually stir in cheese and continue to cook until melted, stirring frequently.
In a small bowl, blend flour smoothly with whiskey, then stir into cheese mixture and cook 2 to 3 minutes until thickened, stirring frequently. Pour into the fondue pot and serve with cubes of rye and onion bread.
Serves 4 to 6.
June 23rd, 2010 Fondueforyou 1/2 pound ground beef
1/2 envelope spaghetti 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 pieces
In 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.
June 22nd, 2010 Fondueforyou 1 package Knorr Onion Soup Mix
4 1/2 cups boiling water
1 cup red wine
3 tablespoons chili sauce
Juice of 1 lemon
1/3 cup fresh parsley, finely chopped
1/2 pound filleted steak, uncooked
1/2 pound chicken or turkey breast, sliced very thin, uncooked
1/2 pound large shrimp. shelled, deveined, uncooked
1/2 pound scallops, uncooked
1 egg (optional)
In saucepan, mix Knorr Onion Soup Mix with boiling water, wine, chili sauce and lemon juice. Bring to a boil. Simmer uncovered for approximately 1 hour.
Add parsley and pour into fondue pot. On dining table set pot on its stand over low flame. Arrange meat and seafood on 4 dinner plates and serve. If desired, when fondue is finished, break egg into fondue pot while stirring, and serve as soup in small bowls.
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 still remain on the outside of the box. Replace the Camembert in the box. Crush a garlic clove as finely as possible and smear the bits over the top of the Camembert. With a fork, make a dozen or so tiny pricks in the top of the cheese, and into these holes you need to put a drop or two of white wine. Replace the wooden lid. Place the whole box on the middle shelf of a preheated oven (375 degrees F) and leave for 20 minutes. Don’t worry, the box won’t burn as long as it’s made of wood!
When you take it out of the oven, remove the lid but keep the cheese in there. Put the box in the middle of the table for dipping. Warning! As soon as you dip your first crust of bread in, you realize how hot and bubbly it really is inside. But it does need to be eaten hot. Use hot toasted pita bread, celery, crusty bread, or boiled new potato halves for dipping.
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