Cheese Fondue From Katherine Smith

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Cheese Fondue From Katherine Smith

appetizers, dips

1 clove garlic, halved
1 cup chicken broth
1 teaspoon lemon juice
2 cup gruyere cheese, grated
2 cup cheddar cheese, grated
2 teaspoon cornstarch
1 dash white pepper
1 pinch nutmeg, grated
1/2 loaf of favorite bread
2 apples, sliced

Rub inside of fondue pot with cut garlic clove. Place pot on stove, pour in chicken broth and lemon juice, and cook over medium heat until bubbly. Turn heat to low, and gradually stir in cheeses with a wooden spoon. Blend in cornstarch, and continue to cook, stirring constantly. In about 2-3 minutes, mixture should be thick and smooth (do not allow fondue to boil.) Season with salt and pepper and nutmeg. Place fondue pot on it's stand at the table, without the burner. Serve with bread cubes and apple slices.