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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fall Fondue Recipe

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This recipe for Fall Fondue is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 jars (15 oz) Cheez Whiz
1 can (11 oz) Green Giant Niblet corn, drained
1/2 stick butter
1 jar (4 oz) diced pimentos
6 medium Jalapeņos, diced (you can now buy in stores in the pickle section already diced - so if you use those just put in about 6 tablespoons)
1 loaf French bread
Directions:
Directions:
Dice peppers, remove seeds. In a large saucepan, melt butter, add Cheez Whiz & heat to medium, stirring occasionally. While cheese is heating, cut the bread into bite-sized pieces & arrange on a cookie sheet. Put the bread on the middle rack under the broiler to toast, watch so it doesn't burn. Stir in the corn, pimentos & Jalapeņos. Using a fondue fork, stab the bread & dip in the cheese. Keep the cheese mixture warm in a fondue pot or a crockpot.
Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Fondue was very popular in the early 70's & fondue pots were plentiful. Almost everyone got one for a wedding gift. I think I got 2 or 3. They are now hard to find, so you can use a small crockpot & plastic forks. It's a messy appetizer, so you may want to make little bowls of bread cubes & let everyone pour on some cheese with a gravy ladle -- less likelihood of double dipping.

 

 

 

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