Instructions:

Yield: 12 servings 1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c

Bread Crumbs; Dry 2 tb Beer Or Apple Juice 1 ts Garlic Salt 2 c Salad

Oil 1/2 c Butter;Do NOT Use margarine,*

-----------------------FROTHY BATTER---------------------------- 1 c

Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg

-----------------------MUSTARD SAUCE---------------------------- 1/2 c

Mayonnaise Or Salad Dressing 2 tb Mustard; Prepared 1 tb Onion;

Finely Chopped ---------------------HORSERADISH

SAUCE-------------------------- 1/2 c Dairy Sour Cream 1 tb

Horseradish 1/8 ts Worcestershire Sauce * NOTE: You can omit the

butter and increase the salad oil to 2 1/2

---------------------------------------------------------------------

Mix the meat, egg, bread crumbs, beer and garlic salt.

Shape the mixture into 3/4-inch balls.

Prepare the frothy batter.

Heat the oil and butter in a metal fondue pot to 375 degrees F.

Spear the meatballs with a fondue fork, dip into the batter and cook

in the hot oil to the desired doneness, about 2 minutes.

Serve with both sauces.

NOTE: These meatballs can also be cooked without the batter.

FROTHY BATTER: Mix all of the ingredients with a fork.

(Batter will be slightly lumpy.

) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients

together and refrigerate until serving time.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :25 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups white wine

1 1/2 whole garlic clove -- pressed

1 pound Gruyere cheese -- grated

2 tablespoon cornstarch

2 tablespoon kirsch

1 1/4 teaspoon nutmeg

1 1/2 teaspoon salt

Instructions:

In the top of a double boiler, heat wine until barely simmering. Add

garlic. Dredg

cheese in cornstarch, add to wine and stir until cheese melts. Add

Kirsch and seasonin

s, continuing to stir until smooth. Turn into Fondue pot, keep warm

over alcohol lamp w

ile serving.

Serve with chunks of French bread, slices of apples and pears,

and quartered carro

s to dip in cheese.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Three-eighths pint white wine

2 garlic cloves chopped

Three-quarter lb cheese - use a mixture of gruyere and ementaler

grated with

2 1/2 tsp flour

Salt and ground black pepper

2 1/2 tablespoons Kirschwasser (Cherry brandy)

Rub fondue pot with garlic. Leave garlic in pot and add wine.

Bring to boil and cook for a minute. Remove garlic.

Add cheese, a handful at a time and stir continuously.

When all cheese is used add salt, pepper and Kirschwasser.

Serve with day old french loaf cut in cubes.

Serves 2 to 3 persons.

--

(-: (-: Meyer family :-) :-)

djmeyer@dcfreenet.seflin.lib.fl.us

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lb. chicken breasts, skinned and cut into bite-size pieces

1 lb. broccoli, separated into flowerets

8 oz. mushrooms, sliced

4 to 5 cup hot cooked rice

8 cup chicken broth

1/2 cup soy sauce

1/2 cup lemon juice

1/4 cup dry white wine

Arrange chicken and vegetables on serving tray. Heat

broth and pour into fondue pot. Guests spear foods with fondue

forks and cook in hot broth until done (2 to 4 minutes). Then

dip in lemon-soy sauce made by mixing soy sauce, lemon juice

and wine. Serve with rice. Makes 8 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

long fondue sticks

Set fondue in center of table, cube 2 pounds of sirloin

and keep the beef very lean, 4 boneless chicken breasts,

sliced, then 1/2 pound per person of fresh shrimp and place on

colorful plates around fondue. The oil in the fondue cooks

food very quickly and is so much fun to have a couple of sticks

in the pot while eating the one you have already cooked. The

fondue sauces are delicious and add to the meat and shrimp

flavor. Serve a salad and fresh fruit and cheese and enjoy.

Place fondue sauce around table in small bowls for individual

dipping.

Fondue Sauce:

1/2 cup pineapple juice

3 Tbsp. light vegetable oil

2 Tbsp. brown sugar

1 tsp. soy sauce

1/2 tsp. pepper

1/2 cup white vinegar

Heat together. Makes about one cup.

Soya Sauce:

1/4 cup soy sauce

2 Tbsp. water

1 Tbsp. sugar

1 1/2 tsp. ginger

1/4 tsp. garlic powder

Mix all ingredients, makes about 1/2 cup.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients :

1 med. onion, chopped

1/2 lb. ground beef

2 cans (10 1/2 oz. ea.) pizza sauce

2 1/2 c. (10 oz.) shredded Wisconsin

Cheddar cheese

1 c. (4 oz.) shredded Mozzarella

cheese

Italian or French bread

1/4 tsp. garlic powder

1 1/2 tsp. leaf oregano

1 1/2 tsp. fennel seed

Preparation :

STEP 1: In a saucepan over medium heat, brown onion and ground

beef, drain. Add pizza sauce and seasonings, stir until heated.

STEP 2: Add cheese by the handfuls. Stir until smooth. STEP 3:

Pour into fondue pot, keep warm while serving. Serve with Italian

or French bread, cut in pieces, or over toasted English muffins for

a luncheon snack. Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

2 pounds rump roast, trimmed -- lean

-----Mexican Sauce-----

1 tablespoon oil

1/2 Spanish onion -- finely chooped

1 clove garlic -- crushed

14 ounces tomatoes

2 tablespoons tomato puree -- paste

1/2 teaspoon chili powder

1 green chili pepper -- seed, finely chop

salt and pepper

Cut meat int 1" cubes and put onto a serving plate. To make the

Mexican

sauce heat the oil in a saucepan; add onion and garlic and cook gently

until softened. Stur in tomatoes and their juice tomato puree and

chilli

powder. Simmer uncovered for 10 minutes. Reomve the sauce from the

heat

and puree in a blender or food processor unti smooth or press through

a

sieve to give a smooth sauce. Return to the heat add the chopped

chilli

and simmer for a further 15 minutes. Season with salt and pepper.

Serve

with the meat cooked in the hot oil.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Garvin County Extension

Homemakers

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient --

Preparation Method

- -------- ------------ -------------------------------

-

1 medium onion -- chopped

1/2 pound ground beef

**brown these together

drain and then add**

2 cans prepared pizza sauce -- (10

1/2 oz.)

2 tablespoons cornstarch

1 1/2 teaspoons fennel Seed

1 1/2 teaspoons oregano

1/2 teaspoon garlic powder

10 oz. cheddar cheese -- grated

1 cup mozzarella cheese

Cook till cheese is melted, then simmer a few minutes, put in fondue

pot and

serve with toasted cubes of French bread. Serves 4-6

Jean Mueller-valley

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

(Melted Cheese with Potatoes and Pickles)

Adapted from Foods of the World, Time Life Series

1/2 pound imported Swiss raclette cheese, cut into 16 slices

approximately

1/8-inch thick, 5 inches long and 2-inches wide

4 freshly boiled small new potatoes, peeled and kept hot

4 to 8 small sour gherkins, preferably imported cornichons

4 to 8 pickled onions

Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner

plates in

the oven for 3 to 5 minutes. To ensure the success of the raclettes,

the plates

must be very hot.

When ready to serve, remove the plates from the oven. Working as

quickly as

possible, arrange four slices of cheese in the center of each plate,

overlapping

them slightly. The cheese should begin to sizzle once it comes into

contact with

the plate. At once, place the four plates on the floor of the oven.

Let cheese

melt in the oven for about 2 minutes, being careful not to let it

brown. Remove

from the oven, place a potato and one or two gherkins and pickled

onions on the

side of each plate and serve at once. Serve each plate on a service

plate to

prevent scorching the table.

Yield: 4 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

2 cups Shredded natural Swiss cheese

2 cups Shredded Gruyere cheese (8 o

1 Tbsp Cornstarch

1 Clove garlic, cut into halve

1 cup Dry white wine

1 Tbsp Lemon juice

3 Tbsps Kirsch or dry sherry

1/2 tsp Salt

1/8 tsp White pepper

French bread, cut into 1-inch

Toss cheeses with cornstarch until coated. Rub garlic on bottom and

side of heavy saucepan or skillet and add wine. Heat over low heat

just until bubbles rise to surface (wine should not boil). Stir in

lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring

constantly with wooden spoon over low heat until cheeses are melted.

Stir in kirsch, salt and white pepper. Remove to earthenware fondue

dish and keep warm over low heat. Spear bread cubes with fondue forks

and dip and swirl in fondue with stirring motion. If fondue becomes

too thick, stir in 1/4 to 1/2 cup heated wine. NOTE: An additional 2

cups shredded Swiss cheese can be substituted for Gruyere cheese.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Origin :Jo Anne Merrill

Ingredients:

2 tablespoon all-purpose flour

1 1/4 teaspoon salt

1 1/8 teaspoon black pepper

1 pound Swiss cheese

1 1/2 cups apple cider

Instructions:

1. Shred cheese, then sprinkle with flour, salt and pepper. Toss to

coat thoroughl

.

2. Heat apple cider in chafing dish or large skillet over low

heat until it begins

to bubble. Add 1/4 cup cheese mixture and stir vigorously until cheese

is melted.

3. Continue adding cheese in small amounts and stir vigorously

after each addition

until all cheese is melted and thoroughly blended. Add a dash of

Worcestershire sauce

f you prefer.

4. Serve immediately with "Sesame Ham Loaf", in this cookbook,

which has been cut

nto 1-inch cubes, or with any good bread which has been cubed and

toasted.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

I usually add two or three shots of kirschwasser and get my ass chewed

for

ruining the fondue. If your guests aren't up to all that kirsch, serve

individual shot glasses to each guest. They can lightly dip their

bread in the

kirsch before dipping in the cheese. Achtung! Serve with white wine.

Serves

four. Make sure your guests aren't drinking beer with the meal,

because the

bread will swell up and they might start to feel like they're

exploding.

1 lb swiss cheese

1.5 pounds gruyere cheese 1/2 bottle dry white wine.

2 cloves garlic

3 tablespoons flour

1 shot of kirschwasser (cherry brandy)

french bread, cut in cubes and left to dry for two-three hours.

Grate cheese, and dredge in the flour and set aside. Rub garlic

vigorously on

bottom of skillet or chafing dish, add wine and heat until little tiny

bubbles

are visible, but not boiling. Add cheese handful at a time, and stir

in each

until melted in. When cheese is all melted , add shot of kirschwasser

and blend

in. Transfer to fondue pot and serve.

BZ's Home BZ's Band (Lobster Boy)

Notes: