June 16th, 2010 
Fondueforyou 
12 ounces queso blanco
2 garlic cloves, minced
1/4 cup lime juice
5 drops Tabasco sauce
24 medium shrimp, cooked and peeled
Slowly melt the Queso Blanco, either in the microwave or over a low flame. Stir continuously with a wooden spoon. When almost melted, add the garlic, lime and Tabasco sauce, and heat through. Place shrimp on skewer and dip into cheese mixture.
June 16th, 2010 Fondueforyou 1 medium winter squash or pumpkin
1/2 teaspoon freshly grated nutmeg
a dash of ground cloves
4 tablespoons of butter, divided
1 onion very finely chopped
1 garlic clove, crushed
2/3 cup dry white wine
1 teaspoon all-purpose flour
5-10 sage leaves, chopped
2 teaspoons dried oregano
4 baby artichokes in oil, drained and chopped
1 lb Emmental or Gruyere cheese (or a mixture), grated
1/2 cup sour cream
Salt and freshly ground black pepper
Green Tabasco, to taste (optional)
Slice the top off the pumpkin and reserve it, hollow out the core, and discard all the fibers and seeds. If the pumpkin or squash is not flat on the bottom, you may want to cut away enough to make it sit upright without tipping over. Melt two tablespoons of the butter and add the freshly grated nutmeg, ground cloves, a dash of salt and pepper. Brush the inside flesh of the pumpkin with the butter mixture, as well as the top. Place in a baking dish and bake at 375 degrees for about one hour, or until the inside is quite soft.
In a saucepan or skillet, heat the remaining butter and add the onion and garlic. Saute until soft and translucent. Add the wine, heat to simmering, then add all the remaining ingredients, except the sour cream. Stir until the cheese melts. Transfer to a small oven proof dish and stir in the sour cream. Bake in the oven at 375 degrees for about 20 minutes or until the fondue is runny. Pour the fondue into the cooked pumpkin and serve.
June 16th, 2010 Fondueforyou 1 (15 ounce) can no-bean chili
1 (4 ounce) can green chile peppers, chopped and peeled
1 bunch scallions
1 pound Velveeta cheese
Corn tortilla chips
Heat oven to 350 degrees F.
Layer in the bottom of a pie plate the chile, then green peppers, then scallions (cut to the green), then cubed Velveeta. Bake for 45 minutes.
Serve with corn tortilla chips to dip.
June 16th, 2010 Fondueforyou 1 pound ground chuck or ground turkey
1 small onion, chopped
1 or 2 cloves garlic, minced
2 (10 ounce) cans pizza sauce
1 1/2 cups shredded natural Cheddar cheese
1 cup shredded natural mozzarella cheese
Cubed French bread
Crumble ground beef into a microwave-safe plastic colander; mix in onion and garlic. Place colander in large bowl. Microwave, uncovered, on HIGH 4 to 5 minutes, until pink color is gone from meat; Discard fat collected in bowl. Transfer meat to casserole or fondue dish. Mix in remaining ingredients except bread. Microwave, uncovered, on HIGH for 5 to 7 minutes, until cheeses melt and fondue bubbles. Stir to blend mixture.
Serve with bread cubes to twirl in mixture. Return to microwave oven to reheat, if necessary, or place over burner to keep warm while serving.
Makes 4 to 5 servings.
June 16th, 2010 Fondueforyou 1 cup water
1 ounce dried porcini mushrooms
2 tablespoons (1/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, finely chopped
2 tablespoons chopped shallot
1 pound ripe Brie cheese, well chilled, rind trimmed, cut into 1/2-inch pieces (about 2 cups)
2 tablespoons cornstarch
1 cup dry white wine
Bite-size pieces of cooked chicken
Steamed quartered small red-skinned potatoes
Steamed asparagus or green beans
Bite-size pieces of French bread or focaccia
Bring 1 cup water to boil in small saucepan. Add porcini mushrooms. Remove from heat and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer porcini to work surface. Coarsely chop porcini. Reserve porcini and soaking liquid.
Melt butter in heavy large saucepan over medium heat. Add shiitake mushrooms and sauté until tender, about 3 minutes. Add shallot; sauté 1 minute. Add porcini and soaking liquid, leaving any sediment from liquid behind. (You may strain through a coffee filter to prevent grit from getting into fondue.) Increase heat to high. Simmer until liquid evaporates, about 3 minutes. (Can be made 8 hours ahead. Cover and chill.)
Toss brie with cornstarch in large bowl to coat. Add wine to mushrooms. Bring to simmer over medium heat. Add cheese to mushrooms in 3 batches, whisking after each addition until cheese melts before adding more. Continue whisking until mixture is smooth and just begins to simmer (do not boil). Season to taste with salt and pepper.
Transfer fondue to fondue pot. Set pot over candle or canned heat burner. Serve with chicken, vegetables and bread.
Serves 4 to 6.
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