Creamy Cheese Fondue
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 159. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 2/3 cup dry white wine or apple juice
- 2 cups shredded American cheese
- 1/4 teaspoon dry mustard
- 1 3-ounce package cream cheese with chives, softened
- Dippers (breadsticks, cubed French bread, fruit wedges, or vegetables)
Instructions
- In a medium saucepan heat wine or juice just till bubbling. Add American cheese and mustard, stirring till smooth and bubbly. Stir in cream cheese; cook and stir over low heat till smooth. Transfer mixture to a fondue pot. If desired, keep cheese mixture bubbling gently over a fondue burner. Serve with dippers.
- Microwave directions: In 1-quart casserole dish, combine 1/2 cup wine or juice, American cheese, mustard, and cream cheese. Micro-cook on 100% power (high) for 4 to 5 minutes or till melted and bubbly; stir every minute. Serve as above.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "A huge saucepan of molten cheese - it's Fondue time!" by Richard Allaway; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/16287002@N00/5566791147. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.