Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

****FONDUE**** ****DIPPERS****
4 cn Campbell's Cheddar cheese Hotdogs
Soup, undiluted Smoked sausage
1 lb Cheddar cheese sharp, grated Turkey, chicken breast
5 x Cloves fresh garlic Turkey ham
Or 1tbsp. garlic powder Broccoli
2 tb Kirsch or cherry brandy Cauliflower
****DIPPERS**** Carrots
FRENCH BREAD Mushrooms
Ham Brussel sprouts
Shrimp Cherry tomatoes
Smokie links Celery stalk
Cocktail wieners Radishes

Heat cheese soup in fondue pot or heavy skillet on low. Slowly add
grated cheddar cheese, Kirsch, and garlic (for best results use
freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a
small amt. of cold milk, stir until smooth, and slowly add to pot
while stirring.

FRENCH BREAD: get the baguettes if available in your area, if not,
any type will have to do. Be sure to heat it in oven at 350 degrees
for about 10 minutes, then cut it into bite sized pieces. It's best
when crusty.

MEAT DIPPERS: (heat and cut into bite sized pieces any or all of
these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage,
turkey breast, chicken breast, turkey ham, hotdogs.

VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the
pieces will slip off the fondue fork and get "lost" in the pot.... or
raw), cut into bite sized pieces Broccoli, cauliflower, carrots,
mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.

VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese
dip (soup) in cans, and substitute part or all of it for regular
cheddar cheese soup, or add some finely chopped jalapeno peppers to
the cheese mixture for extra zest.

SPECIAL HINTS: Serve to company (it's always a hit!) on a cold fall
day for lunch, or a freezing winter's night, or warm their hearts
during a gentle spring rain. Best if served accompanied by champagne
or wine. Best mood is created if candles are lit and a fire is
blazing in the fireplace.

Sit fondue pot with fondue in the middle of the table, pot on low
heat. Place dippers in individual bowls. Each guest gets a fondue
fork and first spears a dipper with it, then dips it into the cheese
sauce, twirl it around slowly and balance into mouth. Very addictive,
so be careful. (Renate's own recipe developed and perfected over many
years). Enjoy! Submitted By JR BYERS On 12-11-94

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