Posted by Grandma Jeanne on May 11, 2006
6 ounce package chocolate chips
1/2 cup sugar
1/2 cup milk
1/2 cup chunky peanut butter
Melt chocolate chips, sugar, and milk – either in a double boiler or in the microwave
.
Add peanut butter, and blend until smooth.
Pour into fondue pot over burner with heat just enough to keep warm but not bubbly.
Have ready small dishes with pound cake cut into cubes, angel food cake, pineapple chunks, banana slices, apple slices, marshmallows, orange slices, and maraschino cherries.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
5 ounce jar Old English cheese spread
8 ounce package cream cheese
Heat and stir in microwave until melted.
Add:
7 ounce can crab, drained and flaked
1/4 cup light cream or milk
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Mix together well and heat until very warm.
Cut loaf of soft French bread into bite size pieces to dip into the fondue.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
I love this recipe!
14 ounce bag of caramels
1/3 cup water
Chopped nuts
Melt caramels with water in fondue pot over low heat. Stir occasionally until sauce is smooth.
Dunk in marshmallows, bananas, apples, or angel food cake chunks.
Roll in chopped nuts.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
This, obviously, was one of my favorite cheese fondue recipes. I have it marked “Great!”
8 ounces aged Swiss cheese
6 tablespoons butter
1 large onion, chopped fine
2 chicken bouillon cubes
5 tablespoons flour
1 pint half and half
1 teaspoon meat flavoring sauce
2 to 4 tablespoons dry white wine
1 loaf French bread
Grate cheese coarsely.
In metal fondue pot, melt butter over medium heat and saute onion, adding bouillon cubes. Stir until cubes are dissolved.
Stir flour into small amount of the cream until smooth. Add to the rest of the cream and meat sauce.
Stir into fondue pot over burner, then gradually add grated cheese, stirring constantly.
Add wine for correct consistency. It should be thick but not stringy.
Meanwhile, toast cubed French bread for a few minutes in a 400 degree oven.
Serves 4 for dinner or 8 for hors d’oeuvres.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on
Prepare three or four sauces ahead of time. Serve at room temperature. These are perfect for dipping beef in. I usually use sirloin for the fondue when I use these sauces and butters.
Garlic butter sauce
1/2 cup butter and 1 clove garlic, minced
Wine catsup sauce
1 cup catsup, 1/2 cup red wine, 1 teaspoon soy sauce, 1 tablespoon prepared mustard
Mustard sauce
1 cup mayonnaise, 1-1/2 teaspoons dry mustard, 3 tablespoons prepared mustard
Sweet-sour sauce
Heat together 1/4 cup vinegar, 1/2 cup pineapple juice, 1/2 cup brown sugar, 1 teaspoon salt. Thicken with 1 tablespoon cornstarch and 1 tablespoon water. Cook until transparent. Cool. Add a little crushed pineapple.
Sour cream-horseradish sauce
Combine 1 cup sour cream, 2 tablespoons horseradish, 1 tablespoon lemon juice, 1/4 teaspoon Worcestershire sauce, and salt and pepper to taste.
Chili-horseradish sauce
1 cup chili sauce, 1 tablespoon horseradish, 1 tablespoon lemon juice, and a few drops Tabasco.
Anchovy butter
Whip 1/2 cup soft butter with anchovy paste to taste.
You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:
