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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


December 27, 2003 - Issue 103


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New Year's Eve is such a bustling, noisy holiday celebration. And that's great if that type of party matches your mood. Paper hats, noisemakers, confetti, falling balloons and crowds of celebrators can be a wonderful way to ring in the New Year.

But what if you don't feel like braving the roads, the crowds, and the noise? Stay home - and serve this cozy New Year's Eve dinner menu.

Cheese fondue is one of those retro recipes that never really goes out of style. It's delicious, easy to make, and the communal nature of serving and eating lends itself to quiet conversation, lots of laughter, and contented silences while everybody digs in.

For some different dipper choices, consider serving crisp, tangy apples, hot and savory meatballs, tiny filled sandwiches, cooked carrots or asparagus, cubes of ham or turkey, tiny cooked new potatoes, cherry tomatoes or other fresh vegetables, toasted English muffin wedges, or cubed focaccia.


Cheese Fondue

This recipe is a blast from the past! Fondue dishes were all the rage in the 1960s. Look carefully, and you'll probably be able to find fondue sets in garage sales or antique stores. Baby swiss or regular swiss cheese can be substituted for the Gruyere if it's difficult to find.



  • 2 cups swiss cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • 2 tbsp. flour
  • 1 clove garlic, cut in half
  • 1-1/2 cups chicken broth
  • 1 Tbsp. lemon juice
Cheese Fondue

Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard. Pour broth into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice. Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. Place pot on heating device (usually a rack that holds canned heat) and serve immediately. 8 servings.

Pizza Fondue

A great dipper for this recipe would be some chewy breadsticks. Or you can cut pizza dough into wedges, brush with olive oil, and bake it until brown and crispy. You can adjust the seasonings however you like in this recipe - leave out the beef, cut back on the onion or garlic. Just enjoy.


Pizza Fondue
  • 1 lb. ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 10-oz. cans pizza sauce
  • 1-1/2 cups shredded Cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp. dried oregano


Brown ground beef, onion and garlic in heavy skillet. Drain well. Add remaining ingredients and cook slowly, stirring frequently, until cheeses melt and mixture is blended. Pour into fondue pot and dig in! Serves 8

Mild Cheese Fondue



  • 1-1/2 cups Havarti cheese, shredded
  • 1 cup colby cheese, shredded
  • 2 Tbsp. flour
  • 1/2 cup chicken broth
  • 1/3 cup milk
Mild Cheese Fondue


Toss cheeses with flour in a large bowl. Then heat chicken broth and milk in fondue pot over low heat. Add cheeses, about 1 cup at a time, stirring constantly until melted and blended. Cook for a few minutes until slightly thickened. You may need to add more cheeses or broth to reach the desired consistency. Serve with breadsticks and fresh vegetables for dipping.

Crock Pot Cheese Fondue


Cheese Fondue
  • 2 10-3/4 cans condensed cheese soup
  • 1 package Freeze dried or fresh chives
  • 2 cups Grated sharp cheddar cheese
  • Celery sticks
  • Cauliflower, cut up
  • 1 tablespoon
  • Worcestershire sauce
  • 1 teaspoon Lemon juice
  • Corn chips


Combine condensed soup, grated cheese, Worcestershire sauce, lemon juice, and chives. Cover and heat on low in Crock Pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot. Dip veggies and/or corn chips into cheese.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. Section 107.  

Canku Ota is a copyright © 2000, 2001, 2002, 2003 of Vicki Lockard and Paul Barry.

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