This is from a Southern Living cookbook published in 1980 so the recipe
pre-dates that year.

Cheesy Tuna-Onion Fondue

1 env. dry onion soup mix
2 c. milk
1 lb. process American cheese, shredded
3 tbsp. chopped parsley
1 7-oz. can tuna in vegetable oil, drained and flaked
unsalted crackers, corn chips and potato chips

Mix the dry soup and milk in a medium saucepan and cook over low heat
until almost to boiling point. Add a small portion of the cheese and
stir constantly until cheese is melted. Add cheese gradually, stirring
constantly, melting each addition. Add the parsley and the tuna. Turn
into fondue saucepan and partially cover flame to keep the tuna mixture
just warm. Dip with crackers and chips. Serves 4-6
****
It's not difficult to guess the 1 lb. block of "process American cheese"
refers to a sort of Velveeta product. When it comes to oil-packed tuna
I never thought about what *kind* of oil it's packed in. It looks odd
to see it written as "tuna in vegetable oil". Oh, please do be sure the
crackers are unsalted.

Jill

In article >,
jmcquown > wrote:

> This is from a Southern Living cookbook published in 1980 so the recipe
> pre-dates that year.
>
> Cheesy Tuna-Onion Fondue
>
> 1 env. dry onion soup mix
> 2 c. milk
> 1 lb. process American cheese, shredded
> 3 tbsp. chopped parsley
> 1 7-oz. can tuna in vegetable oil, drained and flaked
> unsalted crackers, corn chips and potato chips
>
> Mix the dry soup and milk in a medium saucepan and cook over low heat
> until almost to boiling point. Add a small portion of the cheese and
> stir constantly until cheese is melted. Add cheese gradually, stirring
> constantly, melting each addition. Add the parsley and the tuna. Turn
> into fondue saucepan and partially cover flame to keep the tuna mixture
> just warm. Dip with crackers and chips. Serves 4-6
> ****
> It's not difficult to guess the 1 lb. block of "process American cheese"
> refers to a sort of Velveeta product. When it comes to oil-packed tuna
> I never thought about what *kind* of oil it's packed in. It looks odd
> to see it written as "tuna in vegetable oil". Oh, please do be sure the
> crackers are unsalted.
>
> Jill

Truly, a classic.

On 3/21/2013 5:25 PM, jmcquown wrote:
> This is from a Southern Living cookbook published in 1980 so the recipe
> pre-dates that year.
>
> Cheesy Tuna-Onion Fondue
>
> 1 env. dry onion soup mix
> 2 c. milk
> 1 lb. process American cheese, shredded
> 3 tbsp. chopped parsley
> 1 7-oz. can tuna in vegetable oil, drained and flaked
> unsalted crackers, corn chips and potato chips
>
> Mix the dry soup and milk in a medium saucepan and cook over low heat
> until almost to boiling point. Add a small portion of the cheese and
> stir constantly until cheese is melted. Add cheese gradually, stirring
> constantly, melting each addition. Add the parsley and the tuna. Turn
> into fondue saucepan and partially cover flame to keep the tuna mixture
> just warm. Dip with crackers and chips. Serves 4-6
> ****
> It's not difficult to guess the 1 lb. block of "process American cheese"
> refers to a sort of Velveeta product. When it comes to oil-packed tuna
> I never thought about what *kind* of oil it's packed in. It looks odd
> to see it written as "tuna in vegetable oil". Oh, please do be sure the
> crackers are unsalted.
>
> Jill
>
>
>
I don't think you can shred Velveetta can you? I think just plain
packaged American cheese fits that description. It actually doesn't
sound bad either. LOL

--
CAPSLOCK–Preventing Login Since 1980.

On 3/21/2013 10:50 PM, Cheryl wrote:
> On 3/21/2013 5:25 PM, jmcquown wrote:
>> This is from a Southern Living cookbook published in 1980 so the recipe
>> pre-dates that year.
>>
>> Cheesy Tuna-Onion Fondue
>>
>> 1 env. dry onion soup mix
>> 2 c. milk
>> 1 lb. process American cheese, shredded
>> 3 tbsp. chopped parsley
>> 1 7-oz. can tuna in vegetable oil, drained and flaked
>> unsalted crackers, corn chips and potato chips
>>
>> Mix the dry soup and milk in a medium saucepan and cook over low heat
>> until almost to boiling point. Add a small portion of the cheese and
>> stir constantly until cheese is melted. Add cheese gradually, stirring
>> constantly, melting each addition. Add the parsley and the tuna. Turn
>> into fondue saucepan and partially cover flame to keep the tuna mixture
>> just warm. Dip with crackers and chips. Serves 4-6
>> ****
>> It's not difficult to guess the 1 lb. block of "process American cheese"
>> refers to a sort of Velveeta product. When it comes to oil-packed tuna
>> I never thought about what *kind* of oil it's packed in. It looks odd
>> to see it written as "tuna in vegetable oil". Oh, please do be sure the
>> crackers are unsalted.
>>
>> Jill
>>
>>
>>
> I don't think you can shred Velveetta can you? I think just plain
> packaged American cheese fits that description. It actually doesn't
> sound bad either. LOL
>
I've never tried to shred Velveeta. (Seems to me they sold bags of
shredded Velveeta for a while. That was much later than when this book
was published.) Shredding Velveeta would really gunk up a box grater!
I guess you could shred it if it was partially frozen. As for the
recipe itself, you may have my portion.

Jill