"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheese Fondue Recipe

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This recipe for Cheese Fondue, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Gregson
Added: Saturday, February 14, 2009


1/4 cup milk
1/4 cup wine
8 oz. sharp Cheddar Cheese
8 oz. Monterey Jack Cheese
1 8 oz package cream cheese
1/4 cup chopped onion (slightly cooked)
1/4 cup frozen chopped spinach (thawed and drained)
1 tsp ground mustard
1 tsp cayenne pepper
1tsp garlic powder
1tsp black pepper

Melt cheese with wine over a low heat, once melted, add onions, spinach, mustard and other seasons. Add milk LAST--slowly-mixing well! Transfer to a fondue pot. Serve with bread cubes or vegetables.




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