Name: Der Rheinlander Cheese Fondue
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

The fundamental basis of all Christian missionary enterprise is the universal authority of Jesus Christ, “in heaven and on earth.” If the authority of Jesus were circumscribed on earth, if He were but one of many religious teachers, one of many Jewish prophets, one of many divine incarnations, we would have no mandate to present Him to the nations as the Lord and Savior of the world. If the authority of Jesus were limited in heaven, if He has not decisively overthrown the principalities and powers, we might still proclaim Him to the nations, but we would never be able to “turn them from darkness to light, and from the power of Satan unto God” (Acts 26:18). Only because all authority on earth belongs to Christ dare we go to all nations. And only because all authority in heaven as well is His have we any hope of success.

John Stott

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.

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