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Fresh Herb Fondue Recipe

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This recipe for Fresh Herb Fondue, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Howarth


1 garlic clove
2/3 cup dry white wine
1 lb Gruyere cheese, grated
3 tsp. cornstarch
1 tbsp. chopped parsley
1 tbsp. chopped chives
1 tbsp. chopped oregano
salt and pepper

Rub the inside of a fondue pot with the cut clove of
garlic, then discard the garlic. Pour in the wine,
and heat gently, then add the cheese. Stir
continuously until melted. Blend the cornstarch with a little water and add to the fondue with the herbs.
Salt and pepper to taste Heat until thickened,
stirring well.

Transfer the fondue pot to the table and keep warm.
Serve with cubes of french bread and cubes of salami & sausage




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