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Memories & Recipes Reasons to save your vintage fondue pots! Cindy Garrick The Bible says there is nothing new under the sun. I see that more everyday. Dean has a habit of never throwing anything away. I like to clean out twice a year. I guess it's true that opposites do attract. But lately I've come to see the error of my ways. I usually ask my children and grandchildren what they want for their birthday or Christmas. Just take a look at their list from last year and you'll see what I mean. Bethany wanted a hula hoop. I lost mine when I was 12! Kristin wanted a lava light and beads for her door. I sold my lava light in my first garage sale along with my shag rug, beads and bean bag chair. Erin wanted bell bottom jeans. I quit wearing my bell bottom, hip huggers when I was pregnant with my first child. Micah wanted a '68 Camaro. This is my brother's son; my brother wrecked his Camaro in 1969. Christi wants a fondue pot this Christmas. I just don't understand why. I gave her mine when she was 4-years-old. She made mud sauce and dipped leaves. Well, this year I'll get her another one but I'll attach some real recipes. If you need some fondue recipes, here are a few for you're enjoyment. By the way, I retrieved these from a recipe book that was a gift from a neighbor in 1974.
Creamy Parmesan Fondue
2 8 oz. pkgs. cream cheese, softened 1 1/2 c milk 1/2 tsp each garlic salt and salt 3/4 c parmesan cheese
Combine cream cheese and milk in saucepan; blend well. Add parmesan cheese slowly, stirring until smooth. Pour into fondue pot over burner. Serve with apple, carrot and french bread cubes for dipping on fondue forks.
Chocolate Fondue
24 oz. milk chocolate chips 1/3 c creme de cocoa 1/2 to 1 c cream
Melt chocolate chips in fondue pot on low setting. Add creme de cacao, blending well. Add enough cream to make dip consisstency. Keep warm. Arrange assorted dip foods on plate; angel food cake pieces, whole strawberries, whole maraschino cherries, marshmallows, apple slices, banana slices or pear slices.
Sweet-sour fondue
1 lb. pork sausage 2( 5 oz) pkg. party-sized sausage links 1 (20 oz.) can pineapple chunks 1 jar cherries, drained 3 T each honey, vinegar 1 T soy sauce 2 T cornstarch
Shape bulk sausage into 1-inch balls. Brown sausage balls and links in skillet together. Remove from skillet and drain; reserve 2 T pan drippings. Drain pineapple, reserving juice. Place reserved juice in fondue pot. Add honey, vinegar, soy sauce and cornstarch to pineapple juice; blend until smooth. Add reserved pan drippings. Bring to boil, stirring constantly. Add sausage, pineapple and cherries; mix well. Simmer for 15 minutes. Serve warm.
Fondue Cheese Puffs
1 lb. cheddar cheese, cubed 1 lb. monterey jack cheese, cubed 2 eggs, beaten bread crumbs Oil for frying
Dip cheese cubes into beaten eggs. Roll in bread crumbs immediately. Place on tray; refrigerate until serving time. Fill fondue pot 3/4 full with oil; heat oil. Place cheese cubes on fondue fork. Fondue cheese cubes individually for one minute.
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