"Little Malice" wrote in message
...
And ended up making the following:

Cheese Fondue

1 jar Cheez Whiz, 15 oz.

It was good, but I don't care for the taste of Cheez Whiz.
--
Jani in WA

If you don't care for Swiss cheese fondue (to die for!) try a Cheddar Fondue
(this one is from a 1970's Betty Crocker Book and I didn't - and wouldn't -
dip shrimp it in as the book suggested!)

Cheddar Fondue

2 c. half & half
1 Tbs. Worcestershire sauce
2 tsp. dry mustard
1-1/2 lb. shredded cheddar, mild or sharp
3 Tbs. flour
salt, to taste
chunks of french bread, cooked shrimp or ham

In fondue pot or saucepan over low heat, heat half & half, Worcestershire,
mustard and garlic, stirring until hot but not boiling. Discard garlic.

In a medium mixing bowl, toss cheese (mild or sharp, your choice) with
flour. Gradually stir cheese into hot mixture with a fork or a whisk. Cook
over low heat, stirring constantly, until cheese is melted and smooth and
bubbling. Add salt to taste and stir well. Spear chunks of french bread,
cooked shrimp or ham on a long fondue fork or long bamboo skewers and dip in
the sauce.

Jill