Ingredients Jump to Instructions ↓

  1. **FONDUE**

  2. 4 cans Campbell's Cheddar cheese

  3. Soup, undiluted

  4. 1 pounds Cheddar cheese sharp, grated

  5. 5 xes Cloves fresh garlic

  6. Or 1tbsp. garlic powder

  7. 2 tablespoons Kirsch or cherry brandy


  9. Ham

  10. Shrimp

  11. Smokie links

  12. Cocktail wieners

  13. **DIPPERS**

  14. Hotdogs

  15. Smoked sausage

  16. Turkey, chicken breast

  17. Turkey ham

  18. Broccoli

  19. Cauliflower

  20. Carrots

  21. Mushrooms

  22. Brussel sprouts

  23. Cherry tomatoes

  24. Celery stalk

  25. Radishes

Instructions Jump to Ingredients ↑

  1. 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 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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