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Swiss-Cheese-and-Tomato Fondue Recipe
|Garlic||1 Clove (5 gm), split|
|Natural swiss cheese||1 Pound, grated|
|Dry white wine||1 1⁄4 Cup (20 tbs)|
|Canned tomato sauce||8 Ounce|
|French loaf/Italian bread||1|
Serving size: Complete recipe
Calories 2950 Calories from Fat 1193
% Daily Value*
Total Fat 135 g207.1%
Saturated Fat 83.4 g416.9%
Trans Fat 0 g
Cholesterol 417.3 mg
Sodium 3326.9 mg138.6%
Total Carbohydrates 240 g80.1%
Dietary Fiber 14.5 g58%
Sugars 18.6 g
Protein 158 g315.8%
Vitamin A 95% Vitamin C 29.1%
Calcium 376.2% Iron 83.2%
*Based on a 2000 Calorie diet
Never use a metal pan.
Rub bottom and side of fondue pot with cut sides of garlic.
Place cheese, 1 cup wine, the tomato sauce, salt, and pepper in pot.
Cook over medium heat, stirring constantly, just until cheese melts.
Remove from heat.
(Do not cook longer, even though cheese and wine are not blended.) In small bowl, make a smooth paste of corn- starch and remaining wine.
With a wire whisk, mix the cornstarch mixture into the cheese mixture.
Return to medium heat; cook, stirring con- stantly, 2 to 3 minutes, or until fondue is creamy and as thick as medium white sauce.
To serve: Set fondue over low flame or candle warmer.
Cut bread in 1-inch cubes, for dipping into fondue.
Makes 12 servings.