| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Appetizers, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 4 | c | AMERICAN CHEESE,SHEDDED 16OZ |
| 1 | tb | ALL-PURPOSE FLOUR |
| 2 | tb | GREEN PEPPER,FINELY CHOPPED |
| 1 | tb | BUTTER |
| 1 1/4 | c | DRY WHITE WINE |
| 6 | oz | CREAM CHEESE WITH CHIVES |
| 1 | ts | PREPARED MUSTARD |
| 1 | pk | BREADSTICKS/FRENCH BREAD |
INSTRUCTIONS
COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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