->Italian Fondue <-

1 lb lean ground beef

8 oz Mozzarella cheese

1 envelope spaghetti sauce mix

2 15 oz cans tomato sauce

2 tb cornstarch

1 lb sharp cheddar cheese

1/2 c dry red wine

In a skillet or crockpot with a browning unit, cook beef until

crumbly, pour off excess fat. In the crockpot, combine beef with

dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella

cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in

the wine. Turn control to high. Add dissolved cornstarch. Heat on

10 to 15 minutes. Dip chunks of Italian bread into the

fondue while keeping the mixture hot in the crockpot. Makes 6 to

8 servings.