Recipe: Seafood Fondue (2) for Martha

Seafood Fondue

1 can cream of shrimp soup
1 (8 oz.) pkg. cream cheese
3/4 cup cream
1 to 1 1/2 lbs. imitation crab meat

Heat soup, cream cheese and cream, stirring to remove lumps. Stir in imitation crab meat. Serve in a fondue pot with cubed bread and bread sticks for dipping.

Seafood Fondue

1/2 cup water
1 (8 oz.) pkg. cream cheese
1 Tbsp. snipped fresh parsley
1/8 tsp. pepper
1 (7 oz.) can thinly broken shrimp, drained
1 tsp. instant chicken bouillon
1/4 cup sour cream
1 tsp. Beau Monde seasoning
1 cup shredded Mozzarella cheese

Vegetables for dipping
Broccoli
Cauliflower
Carrots
Cherry tomatoes

Microwave (high) water in 1 cup glass measure 1 to 1 1/2 minutes or until boiling. Stir in chicken bouillon; set aside. Microwave (high) cream cheese in 3 to 4 cup glass fondue pot or casserole 1 to 1 1/4 minutes or until softened, stirring once. Stir until creamy; blend in sour cream. Slowly stir in bouillon mixture. Add parsley, seasoning, pepper, cheese and shrimp; mix lightly. Microwave (high) uncovered, 3 to 4 minutes or until cheese is melted, stirring once or twice. Serve with dippers.