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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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December
27,
2003 - Issue 103
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Fondue
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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.
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Cheese
Fondue
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| 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.
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Ingredients:
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- 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
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| Directions: |
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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.
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Pizza Fondue
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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.
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Ingredients:
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- 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
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Directions:
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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
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Mild Cheese
Fondue
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Ingredients:
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- 1-1/2 cups Havarti cheese, shredded
- 1 cup colby cheese, shredded
- 2 Tbsp. flour
- 1/2 cup chicken broth
- 1/3 cup milk
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Directions:
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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.
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Crock
Pot Cheese Fondue
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Ingredients:
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- 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
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Directions:
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| 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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