| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Cheese | 8 | Servings |
INGREDIENTS
| 5 | c | Processed swiss american cheese |
| 2 | c | Water |
| 1 | c | Sauterne (chablis) wine |
| 1 | ts | Garlic powder |
| 1 | tb | Butter |
| 1/4 | ts | Accent (msg) |
| 1 | ds | White pepper |
| 1 | ds | Nutmeg |
| 1/2 | Loaf rye bread | |
| 1/2 | Loaf french bread |
INSTRUCTIONS
From: bankler@sheltie.ece.cmu.edu (Brian Bankler) Date: Tue, 3 May 1994 04:31:48 GMT Der Rheinlander is a restaurant in Portland, OR. It used to print this recipe on the back of Reservation cards. Grate or chop cheese. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven. Keep fondue warm while serving, else a skin will form on the top. I've found that some vegetables and sausage go well with this, too. But I still prefer bread. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A family altar can alter a family.”