Recipe: 26 Fondue Recipes

Hi Kim, Hopefully Shirl will have the recipe you're looking for. I ran across this old rec.food posting and thought that you and others might enjoy checking it out. Happy New Year!

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Newsgroup: rec.food.cooking
Date: 12/15/1998
Author: Rich Byrnes

Sausage Dip
Wisconsin Holiday Fondue
FETA & Ricotta Cheese Fondue
Cheddar
Mexican
Monterey Jack Tequila
Spicy Mexican
Chipolte Cheese
Sourdough
Beef
Bacon Cheddar
Cheese
Cheese Shrimp
Chocolate
Pink Squirrel
Cheese & Crab
Mexican
Cheese
Cheese Curry
Sourdough
Chocolate Kahlua
Cheese
Shrimp/cheese
Shrimp/Lobster
Seafood
Hot Crab Dip

Sausage Dip:

1/2 lb. Lean ground beef
1/2 lb. Pork sausage
1 lb. Velveeta cheese
1 C Onion, finely chopped
1 C Chunky salsa (Mild, Hot or Hottest -- your choice)
1/2 can Cream of mushroom soup
2 Large cloves garlic, minced or put through a garlic press

Brown ground beef and sausage together until crumbly. Drain on paper towels to remove as much fat as possible.

Combine beef/sausage mixture in a heavy saucepan, and add the remaining ingredients. Cook and stir over low heat until cheese is melted, and mixture is thoroughly combined. Serve warm with tortilla or corn chips. Makes 4 to 5 cups.

Title: Wisconsin Holiday Fondue
Yield: 4 Servings

1 md Onion,chopped
1/2 lb Ground beef
2 cn (10 1/2 oz) pizza sauce
1 1/2 ts Fennel seeds
1 1/2 ts Leaf oregano
1/4 ts Garlic powder
2 1/2 c (10 oz.) shredded Cheddar
Cheese
1 c (4 oz.) Mozzarella cheese
Italian or French bread or
English muffins

In a sauce pan over medium heat,brown onion and ground beef. Drain.Add pizza sauce and seasonings;stir until heated.Add cheese by
handfuls.Stir until smooth.Pour into fondue pot.Keep warm while serving.Serve with Italian or French,cut in pieces or over English muffins for a luncheon treat.Makes 4 servings.

Title: Feta & Ricotta Cheese Fondue
Yield: 4 Servings

3 tb Butter or margarine
4 oz Feta cheese 1/2" cubes
1/8 ts Pepper, black
1 Lemon, juice of
1 tb Parsley, minced (optional)
1 c Ricotta cheese

This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue

Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.

Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions.

Servings: 4

Title: Cheddar Fondue

1/4 c Margarine
1/4 c Flour
10 oz Sharp cheddar cheese --
Extra sharp, grated
12 oz Beer
1 tb Worcestershire sauce
1/4 ts Dry mustard
Dunkables, cubed bread (try
Pumpernickle),

Melt margarine and add flour and mustard. Whisk over heat until smooth. Add beer gradually whisking to keep smooth. Heat until just starting to boil. Add cheddar a fistful at a time and stir with a wooden spoon until the cheese melts. Repeat until al cheese is melted. Add Worcestershire to taste and serve. Can be prepared in advance and reheated.

From: Western Mexican Cookbook

Title: Mexican Fondue
Yield: 4 Servings

2 lb Lean rump steak
1 tb Oil
1/2 Spanish onion -- finely
Chopped
1 Garlic clove -- crushed
14 oz Can tomatoes
2 tb Tomato puree
1/2 ts Chili powder
1 Fresh green chilli -- seed &
Chop
Salt and pepper

Cut meat into 1 inch cubes and put on a serving plate.

To make sauce, heat oil in a saucepan, add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato puree and chilli powder. Simmer, uncovered for 10 minutes. Remove from heat and puree in blender until smooth. Return to the heat, add chopped chilli and simmer for a further 15 minutes. Season with salt and pepper. Serve with meat cooked in oil.

From: Janice Springer

Title: Monterey Jack Tequila Fondue

10 oz Chicken broth
1/3 c Tequila
1 lb Monterey Jack cheese,
Grated
1 1/2 tb Cornstarch

Bring the broth and tequila to boil. Reduce heat and add the grated cheese, stirring until smooth. Stir in cornstarch and continue to cook until thick and bubbly. Pour into fondue pot and set over low heat. Serve with vegetables dippers and salsa. Makes 6 servings.

Title: Spicy Mexican Fondue

15 1/2 oz Can refried beans
1/2 lb (2 cups) grated Cheddar
-cheese
2 tb Butter
2 tb Minced scallion
1 ea Clove garlic, minced
1/2 ts Worcestershire sauce
1 ea Cayenne pepper, seeded and
-chopped
1 ea Seeded and chopped Anaheim
-or poblano pepper
3/4 c Beer at room temperature

Combine all the ingredients except the beer in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, stirring, Transfer to a fondue pot.

Accompany with tortilla chips or fresh vegetables for dipping.

Chipotle Cheese Fondue

1/2 pound finely diced Gruy re cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons kirsch
freshly nut nutmeg to taste if desired
3 canned whole chipotle chilies in adobo*, or to taste, minced (about 1 1/2 tablespoons)
fried shallots (recipe follows), thinly sliced scallion greens, and/or crumbled cooked bacon for stirring into fondue is desired

Accompaniments: assorted cooked vegetables such as broccoli, carrots, pearl onions, potatoes, bread sticks, and cubes of day-old French, Italian, or sourdough bread.

*available at Hispanic markets and some specialty foods shops

In a bowl toss together cheeses and cornstarch. Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste. Transfer fondue to a fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon if using and serve fondue with accompaniments for dipping. (Stir fondue often to keep combined.)

Fried Shallots

Can be prepared in 45 minutes or less.

1 1/2 cups thinly sliced shallots (about 8 large)
4 tablespoons vegetables oil

In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt. Makes about 2/3 cup.

Serves 4

Sourdough Fondue

1 round loaf sourdough bread
1 1/2 pounds cheeder cheese, grated
1/3 cup of flour
1 10 3/4 ounce can of Campbells Cream of shrimp soup
2/3 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup Amber Bock Beer

1. cut top off bread and hollow out to make a bowl. Save insides for dipping.
2. Mix remaining ingredients over low heat until smooth.
3. Pour mixture in the hollowed loaf and serve with the bread bits and raw vegetables OR use a fondue pot.

Fondue Collection (2)

Beef Fondue:
2 lb filet Mignon
2 cups oil
freshly ground black pepper
cut beef into 1 1/2" cubes
Season with pepper
Place into individual fondue dishes, surrounded by the sauces
Serve with rosti potatoes
Sauces:

Mustard Butter
Recipe By : Miriam P. Posvolsky
Serving Size : 6

1/4 lb butter -- softened
2 tablespoons shallots -- minced
1/2 teaspoon white pepper -- ground
2 tablespoons " moutarde a l'ancienne"* -- see note ( optional) 2 tablespoons Dijon mustard
1/2 teaspoon salt
pinch sugar -- optional
1 tablespoon chopped parsley
1 tablespoon white wine -- optional

Combine all the ingredients. Wrap in foil. Chill until firm.Shape like a log. Chill and slice. Serve over steak or chicken.

NOTES : Moutarde `a l'ancienne is the one that comes with the grains.

Bearnaise Sauce
Recipe By : Miriam Podcameni Posvolsky

1 ladle dry white wine
1/2 ladle white vinegar
1/2 lb butter
2 shallots -- chopped
2 parsley stems
1 tablespoon dried or fresh tarragon
salt and white pepper -- to taste

1. Place wine and herbs in a saucepan and reduce over low heat to 1 tablespoon.
2. Strain liquid back into saucepan.
3. Divide butter into teaspoons portions.
4. Place saucepan in bain marie and stir until it just begins to slightly thicken. Start incorporating butter, whipping or stirring with a wooden spoon, a teaspoon at a time after each portion has been incorporated. Toward the end you may add larger portions. Until sauce is thick like a very firm mayonnaise.
5. May be done up to half an hour before serving.
6. Do not reheat.

NOTES : If sauce becomes too thick add a teaspoon water.
If sauce breaks, stir in 1 teaspoon milk and stir vigorously.

Curry:

1 part mayo
1 part yogurt
1 tbs curry
1 tsp grated ginger

Paprika
1 part mayo
1 part heavy cream
1 tbs grated onion
1 tbs paprika

My sauce
1 part mayo
1 part heavy cream
ketchup
chopped pickles
worcestershire
mustard

Oriental Fondue:

2 lb Beef
4 cups beef stock
Freeze beef, and slice paper thin
Divide among plates, surrounded by sauces
Guests dip beef slices into boiling stock and sauces
Suggestions:
Horseraddish
Orange marmalade with mayo
garlic with mayo

BACON CHEDDAR FONDUE

5 slices bacon
1 c. chopped onion
1 clove garlic, minced
1 (10 1/2 oz.) can cream of mushroom soup
1 c. milk
1 1/2 lb. sharp Cheddar cheese
1 tsp. Worcestershire sauce
1 tsp. dry mustard
3 dashes Tabasco sauce
parsley

Fry bacon until crisp and brown in 3-quart heavy sauce- pan.
Drain and crumble; set aside. Add onion and garlic to 1/4
cup drippings; saute until tender. Do not brown. Add soup;
slowly stir in milk, over medium heat; blend until smooth.
Add cheese, a little at a time, stirring until melted. Add
bacon, reserving some for garnish. Add Worcestershire sauce,
mustard and Tabasco sauce. Pour into fondue pot and keep
warm. Garnish with bacon and parsley. If mixture becomes too
thick, stir in a little hot milk. Makes 5 cups.

CHEESE FONDUE FOR TWO

1 Tbsp. margarine, melted
1 Tbsp. flour
1/8 tsp. salt
1/2 c. milk
1/4 lb. Velveeta cheese, cubed
1/4 tsp. oregano
dash of Tabasco sauce
dash of curry powder

Blend margarine, flour and salt in saucepan. Add milk
gradually. Cook over low heat until thickened, stirring
constantly. Add cheese and seasonings. Cook until cheese is
melted, stirring constantly. Keep warm in fondue pot over low
heat.

CHEESE SHRIMP FONDUE

1 can condensed cream of shrimp soup
1 c. milk
2 c. Swiss cheese, shredded
1 1/2 Tbsp. sherry
1/4 chopped onion or Tbsp. minced
1/4 tsp. dry mustard

Heat soup and milk; stir in cheese, sherry, onion and
mustard. Cook and stir over low heat until cheese melts.
Serve in chafing dish with relishes and toasted bread for
dunking.

Chocolate FONDUE

6 ounces unsweetened baking chocolate squares
1 1/2 cups sugar
1 cup light cream
1/2 cup butter
1/8 teaspoon salt
3 tablespoons cream de cacao or coffee-flavored liqueur Angel cake cut into bite-size chunks
marshmallows
Fruits (such as bananas, strawberries,
maraschino cherries, or pineapple)

Place chocolate in slow-cooking pot. Cover and heat on high for about 30 minutes or until chocolate melts. Stir in sugar, cream, butter, and salt. Cook on high, stirring constantly, for about 10 minutes or until blended. Add
creme de cacao. Turn control to low. Spear angel cake chunks, marshmallows or
fruits with fondue fork. Dip into chocolate mixture. Keep chocolate hot in

slow-cooking pot.

CHOCOLATE FONDUE

1 (15 oz.) can Eagle Brand milk
1 (6 oz.) pkg. chocolate chips
2 c. miniature marshmallows
1/2 c. chopped nuts
1 tsp. vanilla

Place ingredients in order given in large heavy sauce-
pan. Stir often until completely blended. Can be transferred
to a fondue pot for dipping. If mixture becomes too thick,
thin with milk. This can be made a day ahead and reheated on
low temperature. Angel food cake can be cut into squares (cut
while frozen). All types of fruit can be used (pineapple,
apples).

Pink Squirrel Fondue

1 jar marshmallow creme (7,9 or 10 oz.)
3 T creme d'almond
1 T white creme de cocoa
1 tsp lemon juice

Combine ingreds. in fondue pot. Warm over very low
heat. Serve with any fresh fruit: strawberries, bananas,
grapes, etc.

Hot Cheese and Crab Fondue

6 1/2 oz can crab meat
10 oz. stick sharp cheddar cheese
8 oz. sliced sharp process cheddar cheese
1/2 stick butter
1/2 C sherry

Cut crab meat, crumble cheese. Combine in saucepan with
the butter and sherry. Stir until cheese melts. Put in
crab meat. Pour into fondue pot. Serve with assorted bread
cubes.

Mexican Fondue

2# Velveeta cheese
2-7 oz. can green chile salsa
1-4 oz. can diced gree chiles
1 envelope taco seasoning mix
1 loaf French bread, cubed or dipping Doritos/corn chips

Melt cheese in double-boiler or fondue pot. Add chile
salsa, diced chiles and taco seasoning mix to melted
cheese. Let flavors blend at least 30 min. before serving.
Guests dip bread cubes or chips into mixture.

THANKS AGAIN KAREN>

Cheese Fondue: Basic Recipe

600 g. (21 oz.) shredded cheese (1/2 Gruyere, 1/2 Emmentaler)
1 garlic clove
1 1/4 c. dry white wine
3 tsp. cornstarch
3 small glasses Kirsch (you can find this in a liquior store)
ground pepper
nutmeg

Rub a heavy saucepan or heat proof clay fondue pot with the
split garlic clove. Dissolve the cornstarch in the kirsch.
Put the cheese and wine into the pan and slowly bring to a
boil, stirring constantly. When the cheese is completely
melted, add the kirsch and corstarch mixture, stirring
vigorously. Continue to cook. Season with pepper and nutmet
to taste. Serve over an alcohol lamp. The cooking should
continue on low heat. Stir constantly with small pieces of
bread speared on a fondue fork.

NOTE:

There are several varieties of fondue:

In the canton of Vaud, fondue is either served Moite-Moite
(half/half), meaning 300 g (10 1/2 oz.) Fribourg Vacherin
and 300 g. Gruyere, or only with Vacherin but without wine.
The latter version calls for a very ripe Vacherin. The
cheese is melted at low heat with 1/3 c. hot water. The
fondue should not boil. It is served in a fondue pot over a
candle (not alcohol burner).

In the Jura region, the fondue is made up of at least 1/2
Jura cheese and enhanced with 1-2 shallots per person. The
shallots are eaten last.

In Geneva, three kinds of cheese are used: Gruyere,
Emmentaler and a Vaudois (region) cheese. Then, sauteed
chopped morels (fresh or dried and pre-soaked) or diced
tomatoes are added.

In Switzerland, fondue is usually eaten with bite-sized
pieces of crusty bread speared onto a fondue fork; however,
one can also use small potatoes or potato pieces. Fondue
aficionados dunk their bread in kirsch before dipping into
the cheese. And don't forget: whoever loses his bread in
the pan must pay for a round of beer or a bottle of wine.
If it happens to a lady, she must kiss the man sitting next
to her. On the whole, however, the former is more popular.

Another tidbit: fondue is traditionally stirred in a figure
eight style to keep all ingredients well mixed.

Just a quickie from memory... I make 2 cups of medium white
sauce and add 1 cup of grated cheese, stirring until totally
melted. Serve with toasted bread cubes (approx 1" square)
or *slightly* steamed veggies like cauliflower. Be careful
not to make the veggies too soft; they *will* fall off your
fondue fork.

I have a small cook book that came with our fondue pot if
you'd like some more. This was just something to get you
going. if you have any particular things in mind, like
'chocolate fondue', just send me an e-mail.

The ultimate fondue recipe (at least our family and friends
think so) is in LaRousse Treasury of Country Cooking. Have
been making this in the holidays for years, as well as may
of the other recipes in that great book.

Cheese fondue with curry flavor

This is a very tasty meal and a lot of fun as well. You
will need to have a crockery fondue pot and a burner, as all
the cooking happens on your dinner table with your guests
doing all their own cooking! My wife and I enjoy a fondue
with dinner guests or simply by ourselves, and this is one
of our favourites. This recipe is adopted from one published
by the Australian Dairy Corporation many years ago.

INGREDIENTS (serves 4)

1 garlic clove, crushed
1 medium onion, grated
1 1/4 cups dry white wine
2 tsp curry powder (or more or less, to taste)
2 1/2 cups matured cheddar cheese, grated
2 Tbsp flour
1/4 cup spicy fruit relish
1/2 tsp salt
freshly ground pepper, to taste

PROCEDURE

(1) Rub the bottom and sides of the fondue pot with the
clove of garlic before crushing it and using it in the
next step.

(2) Bring the garlic, onion, wine and curry powder to
simmering point in the fondue pot. If you want to
speed things along a little then you can do this on
the stove and then transfer the mixture to the fondue
pot.

(3) Combine the grated cheese and flour by tossing in a
plastic bag.

(4) Gradually stir in the cheese, a handful at a time.
Allow it to melt completely between each addition. When
all the cheese has been added the mixture should be
bubbling and smooth.

(5) Stir in the relish.

(6) Season with salt and freshly ground pepper.

(7) Keep the mixture warm over a burner, seat your
guests down, fill their wine glasses and enjoy your
meal.

NOTES

I often add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue:

(1) whole cultivated mushroom caps, sauteed quickly in butter then tossed in chopped parsley.
(2) whole, peeled and deveined prawns.
(3) fresh pineapple chunks.
(4) canned artichoke hearts, well drained and halved.
(5) unpeeled apple wedges, thick banana slices or peeled pear quarters tossed in lemon juice (to prevent them from going brown during your meal.)
(6) thick cucumber slices or chunks.
(7) small whole radishes.
(8) califlower
(9) a small French loaf per person.
(10) anything else that tickles your fancy.

Sourdough Fondue

1 round loaf sourdough bread
1 1/2 pounds cheddar cheese, grated
1/3 cup of flour
1 10 3/4 ounce can of Campbells Cream of shrimp soup
2/3 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup Amber Bock Beer

Cut top off bread and hollow out to make a bowl. Save insides for dipping.
Mix remaining ingredients over low heat until smooth.
Pour mixture in the hollowed loaf and serve with the bread bits and raw vegetables OR use a fondue pot.

CHOCOLATE FONDUE

12 oz chocolate chips
3/4 cup half and half
1-1/2 tablespoon Kahlua

1. In a heavy 1 quart saucepan, stir together chocolate (semi-sweet or milk) and half and half over low heat until smooth.
2. Remove from heat and stir in Kahlua (coffee flavored liqueur). 3. Pour into dessert fondue pot and serve with any of the following dippers:
Apple wedges
Banana chunks
Fresh strawberries
Marshmallows
Sponge or pound cake

CHEESE FONDUE

1 single garlic clove; halved
2 cups dry white wine
1 tbsp lemon juice
2 tbsp flour
1 pound Swiss cheese; shredded
3 tbsp kirsh
1 single French bread loaf; cut into 1-inch cubes

1. Rub cut clove of garlic on bottom and side of earthenware fondue dish or heavy skillet. Add wine; heat over low heat until bubbles rise to surface (wine must not boil). Stir in lemon juice.

2. Sprinkle flour over cheese; toss until cheese is coated. Keeping

fondue dish over low heat, add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. 3. Stir in kirsh and salt and pepper to taste. If desired, stir in

nutmeg, to taste. Place fondue dish over low heat at table.
4. Use long-handled forks to spear bread cubes, then dip and swirl in

fondue with a stirring motion. (Fondue must be stirred continuously to

prevent it from separating.) If fondue becomes too thick, add a little

heated wine.

Note: The Swiss cheese should be natural (not process) and aged at least 6 months.

Title: Fondue

1 lb. Gruyere, Emmentaler, or 1 t kirsch
swiss cheese, or combination 2 c dry white wine
1 tsp cornstarch nutmeg and paprika to taste 1 clove garlic, minced 1 loaf french bread, cubed 1 t lemon juice

Heat the wine to under a boil. Mix cheese (grated) and flour together and add in bits to hot wine, stirring constantly. Then add the rest of the ingredients. Using fondue fork, dip cubed bread in fondue.

-End Recipe Export- From the recipe collection of Fred Towner
-Begin Recipe Export- QBook version 1.00.14

Title: Beef Fondue

1 1/2 to 2 lb beef sirloin/filet/round steaks
4 cup vegetable oil/peanut oil

Cut the meat into 3/4 inch cubes and arrange on plates. Cover and refrigerate until serving. Fill fondue pot half full with oil. A flavorless,
odorless oil is recommended-not butter or margarine, whose smoking point is too low, or olive oil. Don't mix oils either because a mixture tends to splatter. Heat the oil in the kitchen until it reaches the smoking point: the moment the fat becomes still and starts to smoke. Move the pot, carefully, to table top burner. Put a piece of meat on a fondue fork, dip into oil and leave in pot until it is cooked to personal preference. Remove and let cool slightly. Dip in sauce and eat. Bernaise, barbecue, picante, curry, horseradish, sweet and sour and cheese sauces are good dipping sauces
for meat fondue, as well as flavored mustard and guacamole.

From the recipe collection of Fred Towner

Title: Wisconsin Holiday Fondue

1 chopped medium onion
1/2 lb ground beef
2 can (10.5-oz each) pizza sauce
1 1/2 teaspoon fennel seed
1 1/2 teaspoon leaf oregano
1/4 teaspoon garlic powder
2 1/2 cup (10-oz) shredded wisconsin cheddar cheese
1 cup (4-oz) shredded mozzarella cheese
Italian/french bread/english muffins

IN a saucepan over medium heat, brown onion and ground beef. Drain. Add pizza sauce and seasonings, stir until heated. Add cheese by handfuls. Stir until smooth. Pour into fondue pot - keep warm while serving. Serve with italian or french bread cut in pieces, or over toasted english muffins for a
luncheon treat.

From the recipe collection of Fred Towner

Title: Fondue

1 lb gouda cheese
2 tablespoon butter
1/4 cup flour
1 1/2 cups milk
2 teaspoon finely chopped garlic
1/8 teaspoon nutmeg
1/4 cup dry white wine
2 teaspoon kirsch
Cubed bread
Pepper to taste

Grate the cheese. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch.

From the recipe collection of Fred Towner

Title: Seafood Fondue Chalet Suisse

2 lb seafood shrimp/scallops/clams/lobster tails
4 cup clam juice
2 cup dry white wine
1 cup water
1 large onion
1 large carrot
1 celery stalk
4 peppercorns
1 bay leaf

Clean seafood and cut, if necessary, into bite-size pieces. Arrange attractively either on a large serving platter or divide on plates for each guest. Cover and refrigerate until serving. Combine clam juice, wine and water in a pot and bring to a boil. Chop vegetables and add to broth along with seasonings. Simmer 30 minutes. Strain into fondue pot and place over fondue burner. Each person will cook his or her own portion. Shrimps, scallops and clams take about 1 minute; lobster, 1 1/2 minutes. Serve with lemon wedges and sauces such as drawn butter, cocktail sauce, curry sauce, hollandaise or a herbed vinaigrette.

SHRIMP AND CHEESE FONDUE
Serves 8 to 12

2 lbs Velveeta, cut in 1" cubes
1-1/2 cups mayonnaise
1-1/2 cups sour cream
3/4 cup scallions or chives, chopped
1/4 tsp Tabasco sauce
1 lb cooked bay shrimp
1 loaf sour dough french bread, cut in 2" cubes

Combine all ingredients in sauce pan or crock pot. Heat until melted. Using fondue forks, dip bread cubes into cheese mixture. (Option: Put a few bread cubes on plate, ladle cheese/shrimp mixture over the top, eat with regular fork)

SHRIMP AND LOBSTER DIP
12 oz. lobster tails (fresh or frozen)
1 lb. shrimp (fresh, 30 to 40 count)
6 oz. cream cheese
2 Tbsp. cocktail sauce
1/2 tsp. Worcestershire
3 dashes of Tabasco
4 oz. sour cream
juice of 1/2 lemon

Boil shrimp and lobster in crab and shrimp boil mixture.
Chop shrimp and lobster fine in food processor. Soften cream
cheese and mix all ingredients together. Chill. Best if
chilled overnight. Serves 20.

Here's a hot one, but it doesn't seem to be as close as the one above. Frustrating!

HOT SEAFOOD DIP

1 (8 oz.) pkg. softened cream cheese
1 1/2 Tbsp. milk
1 c. cooked lobster OR
6 1/2 oz. can crab, drained
1/2 tsp. garlic powder
1/2 tsp. horseradish

Mix altogether and bake in oven at 350 degrees for 20 minutes.
Use to spread on crackers or small breads.

HOT CRAB DIP

3/4 cup sour cream
2 tbsp fresh lemon juice
1 tbsp fresh onion; grated
1 tsp worcestershire sauce
3/4 tsp dry mustard
1/4 tsp garlic powder
8 oz cream cheese; softened
2 oz sharp cheddar cheese; shredded
1 lb lump crabmeat; shell pieces removed
1 as needed vegetable cooking spray
1 as desired paprika

1. Preheat oven to 350F.
2. Combine first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat. (Optional: add red pepper pieces or pimiento)
3. Spoon the crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika.
4. Bake for 30 minutes, or until thoroughly heated.
5. Serve inside hollowed-out round loaf of bread. Use the bread removed from center to scoop hot dip out of loaf. When this is gone, start tearing off pieces of the bread bowl.