Italian veggie fondue recipe


1 1/4 cups olive oil
3 cloves garlic, sliced
1/2 teaspoon freshly-ground pepper
2 (2 ounce) cans anchovy fillets

Pour oil into fondue pot; add garlic and pepper. Chop anchovies. Add to fondue pot with anchovy oil. Heat until bubbly.

Serve as dipping sauce for fresh vegetables such as radishes, zucchini sticks, carrot sticks, small green onions and celery strips.

Yields 6 servings.

Israeli fondue recipe


2 avocados, halved and stoned
3 teaspoons lemon juice
1 clove garlic, halved
3/4 cup dry white wine
3 cups grated Edam cheese
2 teaspoons flour
5 tablespoons thick sour cream
Cubes of sesame-coated French bread
Cubes of red and green bell pepper

Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic, then pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently.

In a small bowl, blend flour smoothly with or sout cream, then add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.

Serves 4 to 6.

Hot tamale fondue recipe


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.

Highland fondue recipe


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.

Fondue Italiano recipe


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.