MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon-Cheddar Fondue
Categories: Appetisers, Cheese, Pork, Dairy
Yield: 1 Recipe

5 sl Bacon
1 c Fine chopped onion
1 cl Garlic; minced
10 3/4 oz Can cream of mushroom soup
1 c Milk
1 1/2 lb Sharp Cheddar cheese
1 ts Worcestershire sauce
1 ts Dry mustard
Tabasco sauce
Parsley

Fry bacon until crisp and brown in 3-quart
heavy saucepan. Drain and crumble Set aside.

Add onion and garlic to 1/4 cup drippings and
saute and saute until tender but not browned.

Add soup and slowly stir in milk until smooth.
Add cheese, a handful at a time and stir until
melted. Add Worcestershire sauce, mustard and
hot sauce.

Pour mixture into a fondue pot set to low and
serve with dippers.

Bon Appétit Ya'll

From: http://kindlecookbookrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stinking Rose Restaurant Creamy Garlic-Spinach Cheese Fon
Categories: Cheese, Greens, Vegetables, Dips, Wine
Yield: 3 Servings

2 tb Unsalted butter
3 cl Garlic; minced
2/3 c Dry white wine
4 c (1 lb) shredded Fontina
1 1/2 c (6 oz) shredded Gruyere
2 ts Cornstarch
2 c Fine chopped spinach leaves
1/4 c Heavy (whipping) cream
Salt & fresh ground pepper
1 tb Minced fresh chives

MMMMM----------------------OPTIONAL DIPPERS---------------------------
Chilled cooked shrimp
Steamed asparagus spears
Zucchini; in matchsticks
White mushrooms
Cherry tomatoes
Stuffed or shaped pasta;
- such as rigatoni or
- ravioli, cooked al dente
Bread cubes; sourdough,
- walnut, or a buttery
- croissant
Crackers or bread sticks

In a heavy saucepan, melt the butter over medium-low
heat. Add the garlic and sauté for 2 to 3 minutes, until
it becomes golden brown around the edges. Be careful not
to overcook the garlic, or it will become bitter. Add
the wine.

In a bowl, toss the cheeses with the cornstarch to coat.
Add the cheeses to the pan, 1 cup at a time, stirring
frequently until the cheese melts before adding the next
cup. Add the spinach and the cream. Stir until the
mixture becomes creamy and smooth. Season with salt and
pepper.

Transfer the mixture to a fondue pot over low heat, or
pour into a warmed ceramic ramekin. Sprinkle with the
minced chives. Serve immediately, with your choice of
dippers.

Makes 2-4 servings

Source: The Stinking Rose Restaurant Cookbook by Andrea
Froncillo and Jennifer Jeffrey

From: http://www.recipelink.com

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