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Fondue recipes are not just cheesy

July 21, 2004

Crab Fondue Appetizer


  • 1 stick of butter, melted

  • 1 medium package Velveeta cheese

  • 1 cup shredded cheddar cheese

  • 1 can crab meat, drained (see note)

  • Dash of sherry, to taste


Combine all ingredients in crockpot and melt into a smooth fondue-style sauce, using high setting. Once blended, reduce setting to low to keep warm.

Serve warm with crackers.

Note: Fresh crab meat may be substituted.

- Source: "The Complete Crockery Cookbook," from the kitchen of Capt. Jack Feiereisen, Dream Walker Charters




Classic Swiss Fondue


  • 1 garlic clove

  • 2 to 3 cups dry Rhine, Chablis or Riesling wine

  • 1 tablespoon lemon juice

  • 1 pound Swiss cheese, grated

  • 1/2 pound Cheddar cheese, grated

  • 3 tablespoons flour

  • 3 tablespoons kirsch

  • Freshly ground nutmeg, to taste

  • White pepper, to taste

  • 1 Italian or French bread loaf, cut into 1-inch cubes


Rub an enameled or stainless steel pan with the garlic clove. Heat wine to a slow simmer and add lemon juice. Combine cheeses and flour, and gradually stir in. Stir constantly until cheese has melted. Pour into lightly greased crockpot. Add kirsch and stir well. Sprinkle with nutmeg and Season-All. Cover with lid and cook on high setting for a half-hour, then reduce to low setting for 2 to 5 hours. Keep on low setting while serving. Skewer bite-sized bread cubes onto long forks and dip into warm cheese mixture. Enjoy.

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Makes 2 quarts.

- Source: "The Complete Crockery Cookbook," from the kitchen of Michael Gulan




Mocha Fondue


  • 20 ounces of fine-quality sweet milk chocolate, broken into pieces

  • 1 cup heavy cream

  • 1 to 2 tablespoons (or to taste) of instant coffee or instant espresso powder


Place chocolate pieces in crockpot and cook on high setting until chocolate melts, stirring constantly. Turn crockpot to low setting and incorporate the heavy cream, until smooth. Continue to keep warm on low setting while serving. Serve with bite-sized pieces of banana, fresh pineapple, pound cake, angel food cake, doughnut holes, marshmallows, whole strawberries or chunks of dense brownie. Skewer desired item and dip into the fondue to coat.

- Source: "The Complete Crockery Cookbook"




The Rush Hour Cook's Fondue for You


  • 1 (14 ounce) can condensed milk

  • 1 cup semisweet chocolate chips

  • Milk, if needed


Combine chocolate and condensed milk, stirring constantly until melted and smooth. Keep warm on low setting for serving. Add milk to thin to desired consistency, if needed.

Serve as a dipping sauce for strawberries, graham crackers, bananas, marshmallows, cantaloupe, angel food cake or lady fingers.

- Source: "The Rush Hour Cook presents Effortless Entertaining" by Brook Noel

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