| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Eggs |
American |
Cheese |
3 |
Servings |
INGREDIENTS
| 2/3 |
c |
Dry white wine or apple juice |
| 2 |
c |
American cheese; shredded |
| 1/8 |
ts |
Dry mustard |
| 3 |
oz |
Cream cheese with chives; softened |
|
|
Cubed bread; fruit wedges or veggies |
INSTRUCTIONS
Date: Fri, 22 Mar 1996 16:13:03 -0800
From: "sharon@sols.com" <sharon@sols.com>
Recipe By: BH&G New Cook Book
In medium saucepan, heat wine or juice until just bubbling. Add American
cheese and mustard. Stir unitl melted, smooth and bubbly. Lower heat and
stir in cream cheese cooking and stirring over low heat till smooth.
Trasfer mixture to heated fondue pot and keep bubbling for good dipping
consistency.
To Microwave: use only 1/2 cup wine or juice and put everything except
dippers into a 1 quart casserole dish. Nuke on 100% or high for 4 -5
minutes or till melted and bubbly. Stir every minute. Serve as above.
Per serving: 284 Calories; 24g Fat (75% calories from fat); 17g Protein; 1g
Carbohydrate; 71mg Cholesterol; 491mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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