CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668dcb58   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Three-Cheese Fondue   
    Categories: Cheese, Wine, Boozer, Chilies   
         Yield: 3 Cups   
       
         2 c  Dry white wine   
         4 ts Cherry brandy   
         2 tb Cornstarch   
       1/8 ts Ground nutmeg   
       1/8 ts Paprika   
           ds Cayenne pepper   
       1/2 lb (ea) Emmenthaler, Gruyere   
              - and Jarlsberg cheeses;   
              - finely shredded   
      
   MMMMM--------------------------DIPPERS-------------------------------   
              Cubed French bread baguette   
              Boiled red potatoes   
              Tiny whole pickles   
       
     In a large saucepan, whisk together the first 6   
     ingredients until smooth. Heat mixture over medium heat   
     until slightly thickened, stirring constantly, 5-7   
     minutes.   
        
     Reduce heat to low; gradually add 1/2 cup cheese,   
     stirring constantly with a figure-eight motion, until   
     cheese is melted (cheese will separate from wine   
     mixture). Gradually add remaining cheese, allowing   
     cheese to melt between additions. Cook and stir until   
     thickened and mixture is blended and smooth, 4-5   
     minutes.   
        
     Transfer to a fondue pot and keep warm. Serve with bread   
     cubes, potatoes and/or pickles.   
        
     Betty A. Mangas, Toledo, Ohio   
        
     Makes: 3 cups   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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