Tomato Cheese Fondue

Tomato Cheese Fondue

1 Lipton onion soup mix
2 cups tomato juice
4 Tablespoons lemon
1 lb. American cheese, shredded

Put first 3 ingredients in a sauce pan and simmer 10 mins. Slowly add cheese on low heat. (Can curdle easily if heat is too high) Heat until sauce is creamy throughout.

Courtesy of Karen Baxter

Classic Fondue Recipe

Classic Fondue Recipe

8 oz fontina or fontinella cheese
8 oz specialty provolone cheese
8-10 oz mozzarella cheese
2 Tablespoons corn starch
2 cloves garlic, minced
1 Tablespoon shallot, minced
1 can vegetable broth
1 Tablespoon olive oil

Shred cheeses into medium bowl and add corn starch and blend well to coat cheese. Warm fondue pot to 300-350 and heat oil. Add garlic and shallots and cook 20 sec. Pour broth into pot and bring to a boil. Add cheese slowly into pot one handful at a time allowing cheese to melt before adding more. Use wooden spoon to stir.


Courtesy of Erin Orton