Oster 135659 - Manual (Page 9)

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Swiss Cheese Fondue
1 clove garlic, halved
3⁄4 cup milk
1 pound Swiss cheese, grated
3 tablespoons flour
3⁄4 cup dry white wine,
warmed
Rub inside of Fondue Pot with garlic. Add milk to pot. Turn
temperature dial to 200°F. Bring milk to a simmer. Combine cheese
and flour; stir into milk using a figure-8 motion. Stir constantly until
cheese is melted. Slowly stir in wine. Turn temperature dial to Warm.
Sprinkle with pepper, nutmeg and paprika.
To serve, spear bread cubes and dip into cheese. Yield: 3 cups
Hearty Fondue
2 8-ounce packages
cream cheese, cubed
1⁄2 cup milk
1/3 finely chopped onion
1 clove garlic, minced
Place cream cheese and milk in Fondue Pot. Turn temperature dial to
Warm. Stir until cheese is melted. Add remaining ingredients and stir
to blend. Serve with cubes of French bread or crackers. If fondue
thickens, add 1 to 2 tablespoons milk to thin. Yield: 1 quart
Mexican Cheese Dip
2 pounds cheddar cheese
pasteurized process cheese spread
1 10-ounce can diced tomatoes and
green chilies
Combine cheese and tomatoes in Fondue Pot. Turn temperature
dial to Warm. Stir occasionally until cheese is melted. Add browned
sausage. Serve with tortilla or corn chips. Yield: 1 quart
Choco-Scotch Fondue
1⁄4 cup milk
6 ounces butterscotch chips
6 ounces semi-sweet
chocolate chips
Combine milk and chips in Fondue Pot. Set temperature dial to
Warm. Stir until chips are melted. Add sweetened condensed milk
and vanilla. Stir to combine.
Serve with pieces of angel food, sponge or pound cake,
marshmallows or fresh fruit tidbits. Yield: 2 1⁄2 cups
Chocolate Dessert Fondue
12 1-ounce milk chocolate
candy bars, broken
1⁄4 cup milk
Place chocolate bars and milk in Fondue Pot. Turn temperature dial
to Warm. Stirring constantly, add marshmallows until melted.
Gradually add whipping cream.
Serve with fruit pieces, pound or angel food cake. Yield: 3 cups
Fruit Dippers
• Berries • Grapes • Pineapple
• Bananas • Oranges • Kiwi
• Cherries • Peaches • Apples
1/8 teaspoon pepper (optional)
1/8 teaspoon ground nutmeg
(optional)
1/8 teaspoon paprika (optional)
1 loaf Italian or French bread cut
into 1-inch cubes
8 ounces sour cream
2 2 1⁄2 -ounce packages
dried beef, cut in pieces
1 teaspoon dry mustard powder
1 14-ounce can sweetened
condensed milk
1 teaspoon vanilla
1 pound sausage,
medium spice,
browned and drained
10 large marshmallows
1⁄4 cup whipping cream
Fondue Pot_IB.indd 16-17 5/22/09 7:21:57 PM