*  Exported from  MasterCook  *
                              FONDUE CRACKERS
 Recipe By     : 
 Serving Size  : 80   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            All-purpose flour
      1/4   ts           Salt
      1/4   ts           Freshly ground pepper
      1/8   ts           Nutmeg
    4       tb           (1/2 stick) butter or
                         Margarine, softened
      1/2   lb           (8 ounces) Swiss cheese,
                         Shredded (2 to 2-1/2 cups,
                         Loosely packed)
      1/4   c            Water
   "If you want the flavor of cheese fondue, but don't
   want the fuss and commotion, try these crackers. You
   may never bother with the real thing again. These
   cheese crackers are very rich, but very light. They
   are excellent with a light Alsatian Gewurztraminer or
   Grey Riesling. 325~F. 25 to 30 minutes Preheat the
   oven to 325~F.
   In a large bowl or in the food processor, mix the
   flour, salt, pepper, and nutmeg. Cut in the butter
   until the mixture resembles coarse meal. Add the
   cheese and blend until it is evenly coated. Blend in
   the water to form a dough that will hold together in a
   cohesive ball.
   Divide the dough into 2 equal portions for rolling. On
   a floured surface of pastry cloth, roll out to about
   3/8 inch thick. Cut into bite-sized squares (about 1
   inch by 1 inch). Arrange on an ungreased sheet, making
   sure the edges of the crackers are not touching.
   Bake for 15 minutes. Turn the crackers over and
   continue baking another 10 to 15 minutes, until medium
   brown. These crackers should be crisp. Cool them on
   racks. Yield: 70-80.
   VARIATIONS: For a more traditional fondue taste, add 1
   teaspoon Kirsch or cherry liqueur when adding the
   water. And use two different types of Swiss cheese,
   such as Gruyere and Emmenthaler. From: Jr Byers
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