West Bend 88999 - Manual (Page 4)

2-Quart 3-Quart
Fondue Pot Swiss Cheese Fondue Fondue Pot
1 garlic clove, halved 1
1½ cups dry white wine or sauterne 2 ¼ cups
4 cups (1 lb.) shredded Swiss cheese 6 cups (1 ½ lbs.)
½ teaspoon baking soda ¾ teaspoon
2 tablespoons flour 3 tablespoons
1/8 teaspoon cayenne pepper ¼ teaspoon
dash garlic salt 2 dashes
2 tablespoons Kirschwasser or brandy 3 tablespoons
1. Rub inside of Fondue Pot with garlic clove. Discard garlic.
2. Pour wine into Fondue Pot. Heat at SIMMER setting until wine bubbles, about 4 to 5 minutes. Do not boil wine.
3. In bowl, toss cheese, with baking soda and flour.
4. Add cheese mixture, ¼ cup at a time, to hot wine. Stir in figure-eight motion until evenly blended and melted.
5. Add cayenne pepper, garlic salt, and Kirschwasser or brandy. Stir until blended. Heat 5 minutes to develop flavors.
6. For serving, spear cubes of rye, or French bread with fondue fork. Dip into fondue and swirl in a figure-eight motion.
Makes 6 to 8 servings.
HINTS:
1. Any remaining fondue may be stored in covered container in the refrigerator.
2. If fondue is too thick when reheating, thin with 1 to 2 tablespoons of warmed brandy. Do not use cold brandy.
3. Remaining fondue may be used a sauce on cooked vegetables.
2-Quart
3-Quart
Fondue Pot Cheddar Cheese Fondue Fondue Pot
⅓ cup
flour ½ cup
2 teaspoons dry mustard 1 tablespoon
2 cups half & half 3 cups
2 cups (1/2 lb.) shredded sharp 3 cups (¾ lb.)
Cheddar cheese
1 teaspoon Worcestershire sauce 1½ teaspoon
2 drops hot pepper sauce 3 drops
1. In Fondue Pot, combine flour and mustard.
2. Set heat control to SIMMER setting and add half & half gradually. Stir until thickened.
3. Add shredded cheese, ¼ cup at a time, and stir until melted.
4. Add Worcestershire sauce and hot pepper sauce; stir. Heat 5 minutes to develop flavors.
5. For serving, spear rye or French bread cubes with fondue fork or dip with crackers.
Makes 6 to 8 servings.
2-Quart
3-Quart
Fondue Pot Taco Fondue Fondue Pot
2 -15 oz cans
prepared chili, without beans 3 - `15 oz cans
1 – 8 oz package cream cheese, cut into cubes 2- 8 oz packages
¼ cup diced tomato ½ cup
¼ cup diced green pepper ½ cup
⅓ cup shredded Cheddar cheese ½ cup
1. In Fondue Pot, combine chili and cream cheese. Heat at SIMMER setting, stirring frequently until cheese is melted.
2. Garnish with tomato, green pepper and cheese. Reduce heat to WARM.
3. For serving use taco chips. Make 6 to 8 servings or use as an appetizer.
Chicken & Beef Broth Fondue
1 pound sirloin steak
2 boneless, skinless chicken breasts
2- 10 ½ ounce cans condensed chicken broth