INGREDIENTS

INSTRUCTIONS

Heat cheese soup in fondue pot or heavy skillet on
low. Slowly add grated cheddar cheese, Kirsch, and
garlic (for best results use freshly pressed) If
mixture looks too thin, add 2 or 3 tb flour to a small
amt. of cold milk, stir until smooth, and slowly add
to pot while stirring.
FRENCH BREAD: get the baguettes if available in your
area, if not, any type will have to do. Be sure to
heat it in oven at 350 degrees for about 10 minutes,
then cut it into bite sized pieces. It's best when
crusty. MEAT DIPPERS: (heat and cut into bite sized
pieces any or all of these). Ham, shrimp, smokie
links, cocktail wieners, smoked sausage, turkey
breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked ...do not
overcook, or else the pieces will slip off the fondue
fork and get "lost" in the pot.... or raw), cut into
bite sized pieces Broccoli, cauliflower, carrots,
mushrooms, Brussel Sprouts, cherry tomatoes, celery
stalk, radishes. VARIATION: Instead of cheddar cheese
soup use Campbell's Nacho cheese dip (soup) in cans,
and substitute part or all of it for regular cheddar
cheese soup, or add some finely chopped jalape¤o
peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it's always a hit!)
on a cold fall day for lunch, or a freezing winter's
night, or warm their hearts during a gentle spring
rain. Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is
blazing in the fireplace. Sit fondue pot with fondue
in the middle of the table, pot on low heat. Place
dippers in individual bowls. Each guest gets a fondue
fork and first spears a dipper with it, then dips it
into the cheese sauce, twirl it around slowly and
balance into mouth. Very addictive, so be careful.
(Renate's own recipe developed and perfected over many
years). Enjoy!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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