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Ingredients
- 4 can Campbell's Cheddar cheese Soup, undiluted
- 1 lb Cheddar cheese sharp, grated
- 5 x Cloves fresh garlic Or possibly 1tbsp. garlic pwdr
- 2 Tbsp. Kirsch or possibly cherry brandy FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners Warm dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes
Directions
- Heat cheese soup in fondue pot or possibly heavy skillet on low. Slowly add in grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mix looks too thin, add in 2 or possibly 3 tb flour to a small amt. of cool lowfat milk, stir till smooth, and slowly add in to pot while stirring.
- FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 min, then cut it into bite sized pcs. It's best when crusty. MEAT DIPPERS: (heat and cut into bite sized pcs any or possibly all of these). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, warm dogs.
- VEGETABLE DIPPERS : (slightly cooked ...don't overcook, or possibly else the pcs will slip off the fondue fork and get "lost" in the pot.... or possibly raw), cut into bite sized pcs Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell's Nacho cheese dip (soup) in cans, and substitute part or possibly all of it for regular cheddar cheese soup, or possibly add in some finely minced jalapeno peppers to the cheese mix for extra zest.
- SPECIAL HINTS: Serve to company (it's always a hit!)
- on a cool fall day for lunch, or possibly a freezing winter's night, or possibly hot their hearts during a gentle spring rain. Best if served accompanied by champagne or possibly wine.
- Best mood is created if candles are lit and a fire is blazing in the fireplace. Sit fondue pot with fondue in the middle of the table, pot on low heat. Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful.
- (Renate's own recipe developed and perfected over many years). Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 4 servings | |
| Calories 852 | |
| Calories from Fat 500 | 59% |
| Total Fat 56.44g | 71% |
| Saturated Fat 31.44g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 4044mg | 169% |
| Potassium 193mg | 6% |
| Total Carbs 43.08g | 11% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.09g | 5% |
| Protein 35.76g | 57% |
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