*  Exported from  MasterCook Mac  *
 
                            Fast Cheese Fondues
 
 Recipe By     : BH&G New Cook Book
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Cheese                           Appetizer
                 Sauce
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       3      cups	   Gruyere or Swiss cheese (12 ounces) -- coarsely
   shredded
    2      tablespoons   all-purpose flour
    1      clove         garlic -- halved
    1 1/4  cups          dry white wine* (see notes)
    1      tablespoon    kirsch or dry sherry
           dash          nutmeg
           dash          white pepper
                         French or Italian cubed bread/veggies
 
 Bring shredded Gruyere or Swiss cheese to room temp.  Toss cheese with flour;
 set aside.  Rub inside of fondue pot with garlic halves, then discard garlic.
 
 In medium saucepan heat wine over med heat until small bubbles rise to
 surface.  Just prior to wine boiling, reduce heat to low, stir in cheese a
 little at a time stirring constantly making sure each addition of cheeese
 melts before adding more.  Stir till mixture bubbles gently.
 
 Stir in kirch or sherry, nutmeg and white pepper.  Transfer cheese mixture to
 a warmed fondue pot and keepmixture bubbling gently.  Serve with bread cubes
 and/or raw veggies.
 
 *For milder flavor, substitute 1/4c. chicken broth or water for 1/4c. of wine.
  
 (For an Onion-Cheese Fondue variation, prepare with ingredients as given above
 AND stir in 1/2C. sliced green onion and 1/2C. shredded carrot into the cheese
 mixture with the kirch or sherry.)
 
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 Per serving: 12 Calories; 0g Fat (2% calories from fat); 0g Protein; 3g
 Carbohydrate; 0mg Cholesterol; 0mg Sodium
 
 NOTES : For an Onion-Cheese Fondue, see variation following recipe.