Guest Author - Monica Talley
Spicy Mexican Fondue Recipe
1 (15-1/2 ounces) can refried beans
1/2 pound (2 cups) grated cheddar cheese
2 Tbsp butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup chicken broth
Combine all the ingredients except the beer in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add chicken broth gradually, while stirring. Transfer to a fondue pot.
Accompany with tortilla chips or fresh vegetables for dipping.
Yield: 4 servings
Creamy Pizza Fondue
1/2 pound Ground round (85% lean ground beef )
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)
In a large frying pan, cook ground beef and onion in butter over medium heat, stirring to break up lumps of meat, until beef is browned and onion is softened, 5 to 7 minutes. 2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and garlic powder. Stir until well mixed.
Add to ground beef mixture in pan and cook, stirring occasionally, until mixture thickens and bubbles, 5 to 7 minutes. 3. Reduce heat to low and add cheese, a third at a time, stirring well after each addition.
Transfer to a chafing dish or fondue pot. Serve with bell peppers, bread sticks, flour tortilla, mini bagels.
Best Ever Chocolate Fondue
½ (16 oz) can chocolate syrup
½ (13 oz) jar hazelnut-chocolate spread
½ cup milk chocolate chips
3 tablespoons half-n-half
Dump everything into a medium micro-wave bowl and nuke for 1 to 3 minutes. Stir every 30 seconds. Pour into a fondue pot over sterno to keep warm. Serve with graham crackers, pound cake cubes, pretzels, pineapple chunks, apples, pears, Etc.
1 pkg mini marshmallows
½ cup heavy cream
In a saucepan melt pkg. marshmallows with some heavy cream until smooth. Pour into fondue pot and serve with cubes of fresh fruit or Rice Krispie treats cut into cubes.
1 large can evaporated milk
1 large bag Kraft caramels
1 tsp. vanilla
Mix over low heat until smooth and thick. Pour into fondue pot and serve with chunks of bananas, wedges of apples, and cubes of pound cake.
2 c. (8 oz.) sharp shredded cheddar cheese
2 (3 oz.) pkgs. cream cheese, softened
1 1/2 c. sour cream
1 c. diced, cooked ham
1/2 c. chopped green onion
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Mix together ingredients until smooth. Microwave 1 minute to soften ingredients. Place ingredients in fondue pot to keep warm.
Serve with broccoli, pepper strips, cauliflower, celery, carrot sticks, mushroom caps, boiled new potatoes.
3 Cans cheddar cheese soup
1/2 cup Water or white wine
1 teaspoon Garlic salt
2 Loaves French bread, cut into 1-inch cubes,
Empty soup cans into large casserole or pot. Add garlic salt, water, and mix very well. Cube bread and put on baking sheets. Place in oven at 350° F. Heat cheese mixture in microwave or on stove top. As soon as bread is hard, put cheese mixture in heated fondue pot and bread in a basket.
Serve, using long forks to dip bread in cheese.