Category = Swedish

           4 Ingredient

           200 G Gruyere Cheese ( 7 Oz)
           2 Tbl Corn Starch
           135 G Emmental Cheese (5 Oz)
           3 Tbl Kirsch
           135 G Raclette Cheese (5 Oz)
           Freshly Ground Pepper
           135 G 'vacherin De Fribourg'-
           Nutmeg
           - Cheese (5 Oz)
           White Bread (Preferably 2-3
           1 Glove Garlic
           - Days Old

                                          Preparation

           3 dl Dry white wine Grate or shred the cheese. Cut the bread into cubes. Peel the garlic,
           halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. Pour the wine into
           the dish, place the dish on the hot stove (not too hot !), add the cheese and stir
           CONTINUOUSLY until it has melted. Blend the corn starch with the kirsch. Stir into cheese
           fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper and nutmeg.
           Transfer the dish to a burner and let simmer. Impale a piece of bread on the fondue fork and
           dip into the cheese. Serve a dry white wine or black tea with a fondue. Top the meal with a
           'small' glass of kirsch ! (Kirsch = 'Cherry schnaps') -----
 
 

 Category = Swedish

          1 Ingredient

          2 Cup Skim Milk, Scalded
          2 Tsp Salt
          2 Cup Cool Water
          2 Pkg Yeast
          1 Cup Sugar
          1/4 Cup Molasses
          1/2 Cup Smartbeat Butter
          5 Cup Rye Flour
          Replacement
          6 Cup White Flour

                                          Preparation

          Mix ingredients. Knead until dough is not sticky. Let rise until double. Punch down. Shape into
          loaves. Let rise till double. Bake at 375 for 35 mins. Enjoy. -----