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    Cheese Fondue

    Source of Recipe

    old Betty Crocker cookbook

    List of Ingredients

    1 clove garlic -- halved
    2 cups dry white wine
    2 tablespoons flour
    1 pound Swiss cheese -- shredded
    3 tablespoons Kirsch
    salt and pepper -- to taste
    French bread -- cubed into 1 inch pieces

    Rub fondue pot with garlic. Add wine and heat over low heat until wine bubbles rise to the surface. Do not boil.

    Sprinkle flour over shredded Swiss cheese and toss until well coated.

    Add cheese in small portions, about 1/2 cup each, to wine while stirring with a wooden spoon after each addition. Make sure to melt cheese before adding any more shredded cheese to mixture.

    Stir in kirsch and seasonings. Place over low heat at table.

    Serve with chunks of French bread.

    Serves 4.





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