Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Processed swiss american cheese |
| 2 cups | Water |
| 1 cup | Sauterne (chablis) wine |
| 1 teaspoon | Garlic powder |
| 1 tablespoon | Butter |
| ¼ teaspoon | Accent (msg) |
| 1 dash | White pepper |
| 1 dash | Nutmeg |
| ½ \N | Loaf rye bread |
| ½ \N | Loaf french bread |
From: bankler@... (Brian Bankler) Date: Tue, 3 May 1994 04:31:48 GMT Der Rheinlander is a restaurant in Portland, OR. It used to print this recipe on the back of Reservation cards.
Grate or chop cheese. Bring water, wine, butter and seasoning to a boil.
Then add cheese and set into double boiler. (Use stainless steel or ceramic pot.) Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (If fondue seems too thick, add more wine. If too thin, add more cheese.) Dice bread into 2-inch squares and brown lightly in oven.
Keep fondue warm while serving, else a skin will form on the top.
I've found that some vegetables and sausage go well with this, too. But I still prefer bread.
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