One time on Usenet, (Little Malice) said:

Hey all -- as I mentioned in another thread, we had fondue the other
night. I started with old recipe I've had around for a while:

Cheese Fondue

snip

It was good, but I don't care for the taste of Cheez Whiz. I'm
thinking of subsituting real American cheese, but how much? Cheez
Whiz is measured by volume, but cheese is measured by weight. Any
suggestions? I don't want to overdo it.

I hadn't had a chance to catch up on this, as I went back to work
this week (yay!). Now I see why newbies don't like this group. I
asked about subsituting real cheese for Cheez Whiz and instead got
lectures on "real" fondue. First of all, I like Swiss fondue just
fine, but that's an entirely different dish. Secondly, one definition
of "fondue" is:

(2): a dish that consists of small pieces of food (as meat or fruit)
cooked in or dipped into a hot liquid

from http://www.merriam-webster.com/dictionary/fondue

I can call the recipe I'm working on "fondue" and still be
correct. So there! ;-P

Oh, and Jill -- that recipe you posted looks very good! Thank you,
I'm going to try it next time instead of the one I was dinking
with... :-)


--
Jani in WA