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

2 jars Cheez Whiz, 15 oz.
1/4 C. butter or margarine
1/4 C. celery, minced
1/2 C. milk
1 C. grated cheddar (or other cheese)
Onion and Garlic powder to taste

Add ingredients to fondue pot and heat through, mixing well.
Serve with bite sized pieces of vegetables, meat, and/or bread.

And ended up making the following:

Cheese Fondue

1 jar Cheez Whiz, 15 oz.
2 T. onion, minced
2 T. celery, minced
One clove garlic, minced or crushed
1/4 C. milk
1 C. grated cheddar (or other cheese)
3 T butter

In small saucepan over medium heat, melt butter. Add garlic, onion,
and celery; saute until tender. Pour into fondue pot. Add milk, cheese
and Cheez Whiz, mixing well. Heat through and serve with bite sized
pieces of vegetables, meat, and/or bread.

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.

Thanks in advance, I do appreciate it...

--
Jani in WA

On Tue 04 Mar 2008 07:08:01p, Little Malice told us...

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

2 jars Cheez Whiz, 15 oz.
1/4 C. butter or margarine
1/4 C. celery, minced
1/2 C. milk
1 C. grated cheddar (or other cheese)
Onion and Garlic powder to taste

Add ingredients to fondue pot and heat through, mixing well.
Serve with bite sized pieces of vegetables, meat, and/or bread.

And ended up making the following:

Cheese Fondue

1 jar Cheez Whiz, 15 oz.
2 T. onion, minced
2 T. celery, minced
One clove garlic, minced or crushed
1/4 C. milk
1 C. grated cheddar (or other cheese)
3 T butter

In small saucepan over medium heat, melt butter. Add garlic, onion,
and celery; saute until tender. Pour into fondue pot. Add milk, cheese
and Cheez Whiz, mixing well. Heat through and serve with bite sized
pieces of vegetables, meat, and/or bread.

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.

Thanks in advance, I do appreciate it...


your recipe... The Cheez Whiz, milk, and butter are to help insure
that the ingredients blend to a smooth consistency, but are really not
authentic to a real cheese fondue.

Not to rain on your fondue parade, but a really classic cheese fondue is
based on Gruyere and Emmenthaler cheeses. This is not to say that it
cannot be made with American and Cheddar cheeses.

The following is one I used to make in the 1960s and 1970s. We always
thought it was really delicious.

Cheese Fondue

1 clove garlic, minced
1/2 lb Gruyere + 1/2 lb Emmentaler cheese, shredded
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (optional, but not optional for me)

Toss the cheese with the flour. Rub the interior of a medium saucepan with
the peeled garlic. Place over medium heat and add the wine. Bring to a
simmer and add the cheese mixture, one handful at a time.

Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling. Add a
splash or two of kirsch. Continue stirring until it starts to bubble just a
bit. Transfer the cheese mixture to a fondue pot and you are ready for
dipping. Continue to stir frequently.

NOTE: Sometimes a cheese fondue of this type will want to separate. If
this happens, whisk together a small amount of flour and some cream, then
stir briskly into the cheese mixture.


--
Wayne Boatwright
-------------------------------------------
Tuesday, 03(III)/04(IV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 5dys 4hrs 45mins
-------------------------------------------
Ben Franklin: 'Electicity! What a
shocking concept!'
-------------------------------------------

Little Malice wrote:

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.

Thanks in advance, I do appreciate it...

Gads! I've never heard of fondue using Cheese Whiz or American Cheese!!
What's wrong with real Swiss cheese (any of them) and white wine....a
classic fondue, not a fast food cheese sauce?

A couple simple ones-
* Exported from MasterCook *

Swiss Cheese Fondue

Recipe By :Farm Fresh Markets
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main Dishes
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 clove garlic
1 1/2 cups dry white swiss wine
1 Tablespoon lemon juice
1 pound shredded swiss cheese
3 tablespoons flour
pepper to taste
nutmeg to taste
2 loaf French bread -- cubed

Dredge cheese in flour.
Rub inside of pot with garlic clove.
Over medium heat, warm wine. Add lemon juice.
Add cheese by handfuls, stirring constantly until cheese is melted and
mixture resembles a light creamy sauce.
Add pepper and nutmeg to taste.
Bring to a boil.
Remove from heat and place on table burning.


* Exported from MasterCook *

Gjetost Fondue

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Main Dishes
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups gjetost cheese -- shredded
3 tablespoons flour
1 1/2 cups dry white wine
8 ounces crushed pineapple -- undrained
french bread cubes, apples, peaches, pears

drench cheese with flour.
heat wine till just boiling, reduce heat. Add Cheese, 1/2 cup at a
time. Stir till melted. Repeat.
Stir in undrained pineapple.

On Wed, 05 Mar 2008 02:08:01 GMT, (Little
Malice) wrote:

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

2 jars Cheez Whiz, 15 oz.
[...]

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. 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'm sorry, but yuck.

Why not a real fondue?

SWISS FONDUE

6-7 oz. Swiss cheese, grated (Emmental & Gruyere)
1/3 c. dry white wine
1 clove garlic
2 tsp. cornstarch mixed with kirsch
1/2 oz. kirsch
Spices per taste: pepper, paprika, nutmeg

Rub inside of heavy iron pot with garlic. Pour in wine. Put over low
to medium heat. As soon as mixture simmers slighty, add cheese a sma
amount at a time, stirring constantly. When the cheese is assimilated,
add more. When the mixture thickens and all the cheese is added, add
the cornstarch diluted with kirsch. Let cook 2-3 minutes unti smooth.
Transfer to an heated chafing dish. Season with pepper and/or nutmeg
to taste.

Serve with diced bread chunks, green onions, carrots, boiled potato
chunks, etc.

If you must have a processed cheese product fondue, try this:

1 lb. chunk of Velveeta diced
8 oz. medium or sharp cheddar cheese, grated
1 clove garlic smashed
1 plastic container of fresh hot salsa
Serrano peppers sliced thinly (optional, to taste)
Fried tortilla strips or unsalted tortilla chips
1 jigger tequila or .3 cup Mexican beer

As above, rub a heavy pot with the garlic, then heat over low to
medium heat. Add the Velveeta chunks (enough to cover the bottom of
the pot) and melt slowly, adding more chunks as the mixture melts. Add
the cheddar slowly, allowing it to melt with the Velveeta. Add the
salsa to taste allowing time for the mixture to return to temperature.
Add the Serranos. Add the tequila or beer and bring back up to
temperature and allow the alcohol to cook off.

Dip in chips (or whatever other dipping choices) and enjoy.

Little Malice wrote:

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

2 jars Cheez Whiz, 15 oz.
1/4 C. butter or margarine
1/4 C. celery, minced
1/2 C. milk
1 C. grated cheddar (or other cheese)
Onion and Garlic powder to taste

Add ingredients to fondue pot and heat through, mixing well.
Serve with bite sized pieces of vegetables, meat, and/or bread.

And ended up making the following:

Cheese Fondue

1 jar Cheez Whiz, 15 oz.
2 T. onion, minced
2 T. celery, minced
One clove garlic, minced or crushed
1/4 C. milk
1 C. grated cheddar (or other cheese)
3 T butter

In small saucepan over medium heat, melt butter. Add garlic, onion,
and celery; saute until tender. Pour into fondue pot. Add milk, cheese
and Cheez Whiz, mixing well. Heat through and serve with bite sized
pieces of vegetables, meat, and/or bread.

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.

Sorry, but that is not fondue. That is a very cheap imitation of a classic
cheese dish.

Little Malice wrote:

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.

You might try white Cheez Whiz imported from France.
It's called Brie.

"Goomba38" ha scritto nel messaggio

-------- ------------ --------------------------------
3 cups gjetost cheese -- shredded
3 tablespoons flour
1 1/2 cups dry white wine
8 ounces crushed pineapple -- undrained
french bread cubes, apples, peaches, pears

drench cheese with flour.
heat wine till just boiling, reduce heat. Add Cheese, 1/2 cup at a time.
Stir till melted. Repeat.
Stir in undrained pineapple.

I would seriously not like this one. Have you ever made it? IMO, fondue
should not taste like caramel and pineapple!


--
http://www.judithgreenwood.com

"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

"kilikini" wrote in message
...
jmcquown wrote:
"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

I'll bet broccoli or cauliflower would be good dipped in this, too, Jill.
Thanks!

kili
There was a disgusting (to me, anyway) recipe for fondue in the local paper
this morning. It called for a adding a 15 oz. can of white beans (drained)
pureed to 1 lb. sharp cheddar, 1 lb. reduced-fat cheddar, worcestershire and
dry mustard and a negligible dribble of hot sauce. The only redeeming
quality IMHO was the addition of a 12 oz. bottle of dark ale (which is the
liquid you puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

Jill

jmcquown wrote on Wed, 5 Mar 2008 08:13:30 -0500:


j There was a disgusting (to me, anyway) recipe for fondue in
j the local paper this morning. It called for a adding a 15
j oz. can of white beans (drained) pureed to 1 lb. sharp
j cheddar, 1 lb. reduced-fat cheddar, worcestershire and dry
j mustard and a negligible dribble of hot sauce. The only
j redeeming quality IMHO was the addition of a 12 oz. bottle
j of dark ale (which is the liquid you puree the beans in LOL)
j Let's forget, for a moment, about the reduced-fat cheddar...
j why on earth would anyone add pureed BEANS to fondue?!!!

Did you have to do that? I haven't had my breakfast yet!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:



There was a disgusting (to me, anyway) recipe for fondue in the local paper
this morning. It called for a adding a 15 oz. can of white beans (drained)
pureed to 1 lb. sharp cheddar, 1 lb. reduced-fat cheddar, worcestershire and
dry mustard and a negligible dribble of hot sauce. The only redeeming
quality IMHO was the addition of a 12 oz. bottle of dark ale (which is the
liquid you puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops. Other
students in her dorm taught her to make this and she likes the fact
that it attracts guys and will keep them around for the duration of a
Monday Night Football game. They go through two pots of this stuff on
a Monday night. To her, and to the Monday Night Football guys, pieces
of French bread dipped into a Swiss cheese and white wine fondue is
disgusting. Fondue as we knew it in the 60s is being redefined, Jill,
and in a couple more generations you wouldn't recognize it.

raymond wrote:
On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:



There was a disgusting (to me, anyway) recipe for fondue in the
local paper this morning. It called for a adding a 15 oz. can of
white beans (drained) pureed to 1 lb. sharp cheddar, 1 lb.
reduced-fat cheddar, worcestershire and dry mustard and a negligible
dribble of hot sauce. The only redeeming quality IMHO was the
addition of a 12 oz. bottle of dark ale (which is the liquid you
puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops. Other
students in her dorm taught her to make this and she likes the fact
that it attracts guys and will keep them around for the duration of a
Monday Night Football game. They go through two pots of this stuff on
a Monday night. To her, and to the Monday Night Football guys, pieces
of French bread dipped into a Swiss cheese and white wine fondue is
disgusting. Fondue as we knew it in the 60s is being redefined, Jill,
and in a couple more generations you wouldn't recognize it.

I'm curious. . .do the kids really call this fondue? It seems to me that if
they were going to name it something, it would be some sort of Mexican
thing. No wonder the folks that trace the origin of words have so much
trouble. Today's generation can't be the first to twist stuff around.
Janet

On Wed 05 Mar 2008 06:58:04a, raymond told us...

On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:



There was a disgusting (to me, anyway) recipe for fondue in the local
paper this morning. It called for a adding a 15 oz. can of white beans
(drained) pureed to 1 lb. sharp cheddar, 1 lb. reduced-fat cheddar,
worcestershire and dry mustard and a negligible dribble of hot sauce.
The only redeeming quality IMHO was the addition of a 12 oz. bottle of
dark ale (which is the liquid you puree the beans in LOL) Let's forget,
for a moment, about the reduced-fat cheddar... why on earth would anyone
add pureed BEANS to fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops. Other
students in her dorm taught her to make this and she likes the fact
that it attracts guys and will keep them around for the duration of a
Monday Night Football game. They go through two pots of this stuff on
a Monday night. To her, and to the Monday Night Football guys, pieces
of French bread dipped into a Swiss cheese and white wine fondue is
disgusting. Fondue as we knew it in the 60s is being redefined, Jill,
and in a couple more generations you wouldn't recognize it.


As with the idiotic variations on the Martini, it shouldn't even share the
same name. Unfortunately, these *******izations will go down in history.
This is not to say that some of them aren't good, but they bare no
resemblance to the name.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
11wks 4dys 17hrs
-------------------------------------------
A cynic smells flowers and looks for
the casket.
-------------------------------------------

"raymond" wrote


On Wed, 5 Mar 2008 08:13:30 -0500, "jmcquown"
wrote:

There was a disgusting (to me, anyway) recipe for fondue in the local
paper
this morning. It called for a adding a 15 oz. can of white beans
(drained)
pureed to 1 lb. sharp cheddar, 1 lb. reduced-fat cheddar, worcestershire
and
dry mustard and a negligible dribble of hot sauce. The only redeeming
quality IMHO was the addition of a 12 oz. bottle of dark ale (which is the
liquid you puree the beans in LOL) Let's forget, for a moment, about the
reduced-fat cheddar... why on earth would anyone add pureed BEANS to
fondue?!!!

IMO it's because a couple of generations have grown up with all
combinations of cheese and bean dips and they associate the two. To my
20-year-old college student, a fondue is a dip and nothing more, and a
fondue pot is a way to keep it warm. Her favorite "fondue" is a jar of
Tostitos salsa, a jar of Tostitos queso, and two cans of Old El Paso
refried beans dumped into her fondue pot and dipped with Scoops. Other
students in her dorm taught her to make this and she likes the fact
that it attracts guys and will keep them around for the duration of a
Monday Night Football game.

I hear you about the college food, but I got lost when you
implied guys might go somewhere while the game is on.
I'm not familiar with that behavior. Heh.

nancy

Wayne Boatwright wrote in
3.184:



@@@@@ Now You're Cooking! Export Format

Thai Coconut-Lime Fondue

Published: Cooking Light Magazine - 11/27/02

----Dippers:----
1-1/2 pounds pork tenderloin
cooking spray
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cups sugar snap peas, trimmed
----Fondue:----
1 teaspoon sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken b; roth
1/4 cup all-purpose flour
1/4 cup water
1 cup light coconut milk
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1-1/2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
----Remaining----
3 cups hot cooked rice

Preheat oven to 425 degrees.

To prepare dippers, trim the fat from pork. Place pork on a rack coated
with cooking spray. Line bottom of a shallow roasting pan with foil;
place
rack in pan. Combine the water, vinegar, soy sauce, and honey in a small
bowl; brush mixture over pork. Insert a meat thermometer into the
thickest
part of pork. Bake at 425 degrees for 30 minutes or until the thermometer
registers 160 degrees. Cut pork into bite-size pieces.

Cook peas in boiling water 1 minute or until crisp-tender. Drain and
rinse
with cold water.

To prepare the fondue, heat the oil in a medium saucepan over medium-high
heat. Add ginger and garlic; saute 30 seconds. Stir in broth. Bring to a
boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a
dry
measuring cup, and level with a knife. Combine the flour and water,
stirring well with a whisk. Add the flour mixture, coconut milk, and next
5
ingredients (coconut milk through pepper); cook over medium heat 8
minutes
or until slightly thick and bubbly, stirring frequently. Pour into a
fondue pot. Keep warm over low flame. Dip pork and peas into fondue.

Spoon the rice into the fondue pot after the dippers are eaten. Heat 1
minute, and ladle into soup bowls.

** Exported from Now You're Cooking! v5.83 **



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.