| 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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