Thursday, January 1, 2009

Our New Year's Tradition: Fondue

Cocktail Weiners
This recipes is originally from the Better Homes & Gardens Cookbook circa 1970s and is for meatballs. We like the Lil' Smokies better, beause is it a lot easier.
1 lb Lil' Smokies (or other brand cocktail sausages)
12 oz bottle chili sauce
10 oz grape jelly

Heat chili sauce and jelly in a sauepan, stirring constantly, until jelly is melted. Add sausauges and stir until thoroughly coated. Simmer for 20 minutes, sausauges will plump in the mixture.

Cheddar Cheese Fondue
1/3 C flour
2 tsp dry mustard
2 C half & half
2 C (1/2 lb) shredded Sharp cheddar cheese
1 tsp worchestershire sauce
2 drops Tabasco sauce

In a fondue pot, Combine flour and mustard. Set heat control to "SIMMER" and add half & half gradually. Stir until thickened. Add cheese, 1/4 C at a time, and stir until melted. Add worchestershire and Tabasco sauces; stir. Heat 5 minutes to develop flavors.
For serving, spear rye or french bread cubes with a fondue fork or dip crackers. Makes 6-8 servings. You can also dip: broccoli, cauliflower, cooked new potatoes, cherry tomatoes, cubes of meat, apple slices or pineapple.

Milk Chocolate Fondue
2 11-1/2 oz packages milk chocolate chips
1 C heavy whipping cream
1/4 tsp mint extract or 1-2 Tbsp creme de menthe (optional)

In a fondue pot, combine chocolate chips and cream. Set heat to "WARM" and stir until chocolate mealts. Add mint flavoring, if desired. Stir until blended.
Serve with: Nilla wafers, graham crackers, pound cake cubes, pretzels, marshmallows, strawberries, bananas, pineapple, apples, or mandarin oranges.

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