Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1-oz round loaf crusty white 2 c Dry white wine
-bread; optional 1/4 ts Ground nutmeg
3 c Shredded Raclette cheese 1/8 ts Ground red pepper
3 c Shredded Rofumo or Fontina 1 8-oz box bread sticks
-cheese Assorted vegetables*
3 tb All-purpose flour

*Such as radishes, broccoli florets, zucchini and yellow squash
strips, red, green and yellow bell pepper cubes, mushroom caps, etc.

NOTE: Slice a 1-inch "lid" off the top of the bread; cut into 1
1/2-inch cubes. Carefully hollow out loaf so that interior can be
cut into similar cubes. Place cubes in a shallow pan; and set aside
to harden.

Meanwhile, in a medium bowl combine cheese and flour; set aside. In
a deep heavy saucepan heat wine over medium heat until the wine
begins to simmer. Add the cheese in several batches, stirring
constantly (reduce heat if mixture begins to boil). Stir in nutmeg
and pepper. Cook about 10 minutes longer, or until fondue is thick
and creamy.

Place bread on a large serving tray. Surround with reserved bread
cubes, bread sticks, and vegetables. Pour cheese into bread or your
favorite fondue pot, and serve.

from Inland Valley Daily Bulletin March 2, 1995
Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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