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2 tablespoons margarine
3 tablespoons flour
2-1/2 cups milk
1 teaspoon caraway seeds (optional), soaked in hot water for 15 minutes
Worcestershire sauce
1 pound Swiss or cheddar cheese, cubed
1 teaspoon salt
1 tablespoon lemon juice
1/8 teaspoon nutmeg
French or rye bread
Melt margarine in fondue pot. Stir in flour until blended. Add milk,
caraway seeds, and Worcestershire sauce. Add cheese gradually, stirring
until cheese melts and mixture begins to bubble. Then add salt, lemon
juice, and nutmeg. Serve with cubes of crusty French or rye bread.
Optional: Make fondue in a heavy saucepan, and keep warm over hot
water; or pour fondue over bread cubes for individual
servings.
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1/3 Cup Diced Celery
1/3 Cup Diced Carrots
1/4 Cup Diced Onion
2 Tbl Butter
2Tbl All Purpose Flour
1 Quart Milk
2 Cubes Chicken Bullion
2 Tbl Minced Fresh Parsley
1/2 Tsp Salt
1/4 Tsp Cayenne
6 Medium Potatoes Peeled and Cooked
1 Cup Shredded Cheddar
In 3 quart Dutch oven or kettle,
sauté celery; carrots and onion in butter until tender. Stir
in flour until smooth. Gradually add milk, cook and stir until
thickened and bubbly. Add bullion, parsley, salt and cayenne. Simmer
for 20 minutes, stirring occasionally. Cube half of the potatoes and
mash the other half, add all to the soup. Simmer for 25
minutes or until heated through. Add cheese to individual servings.
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