June 16th, 2010 
Fondueforyou 
6 tablespoons butter
8 ounces cream cheese, softened
2 cans broken, tiny shrimp, drained
Scallions, chopped
Make sure shrimp are very well drained. Combine all ingredients and melt in a fondue pot. Use chips or cut sourdough bread in big chunks and dip into fondue.
June 16th, 2010 Fondueforyou 1 clove garlic, cut
2 cans frozen shrimp soup
1 cup milk
1 pound Swiss cheese, grated
Freshly-ground black pepper
Paprika
French bread in 1-inch cubes
Steamed shrimp, scallops, King crab or lobster chunks
Rub pot with garlic. Heat soup in pot and beat until smooth. Slowly add milk and beat again. Add cheese slowly, stirring as it melts. Sprinkle with pepper and paprika and place over burner.
Dunk the seafood and bread using fondue forks.
June 16th, 2010 Fondueforyou 2 (11 ounce) cans condensed Cheddar cheese soup
1 cup beer
1 (4 ounce) can chopped mild green chiles, drained
1 1/2 pound smoked bratwurst, sliced into 1/2-inch pieces
1/4 cup vegetable oil
Blend soup, beer and chiles. Heat in double boiler over medium heat. Transfer to fondue pot; keep warm. Saute sausage pieces in oil over medium high heat until browned, about 5 minutes. Serve sausage pieces with hot sauce and chips.
June 16th, 2010 Fondueforyou 2 tubes Nippy (Kraft) cheese
8 ounces cream cheese
1 small grated onion
1 tablespoon Worcestershire sauce
Dash of garlic salt
3/4 cup beer
1 pound round rye bread
Boil beer; add softened cream cheese, Nippy cheese and remaining ingredients. Pour into hollowed out bread.
June 16th, 2010 Fondueforyou 1 clove garlic, halved
8 ounces rose wine
4 ounces grated Gruyere cheese
8 ounces grated red-veined Cheddar cheese
3 teaspoons flour
2 teaspoons kirsch
Cubes of sesame-coated French bread
Rub the inside of the fondue pot with the cut side of the garlic. Add the wine and heat until bubbling, then gradually stir in the cheeses until melted, stirring frequently.
In a small bowl, blend the flour smoothly with the kirsch and stir into the cheese mixture. Cook for a couple of minutes until smooth and thickened, stirring frequently. Serve with cubes of French bread.
Serves 4
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