Vegetable And Cheese Fondue Recipe
Ingredients
3 large carrots, cut into 3" by 1/2 pieces
Water
1 bunch broccoli, cut into 2" by 1" pieces
2 medium-sized yellow or green peppers, cut into 3" by 1" pieces
1 pound small red potatoes, each cut in half
1 tablespoon salad oil
1 garlic clove, sliced
3/4 teaspoon chili powder
1 cup milk
1/2 teaspoon Worcestershire
1/8 teaspoon hot-pepper sauce
3/4 pound American cheese, shredded
1 4-ounce can chopped green chilies, drained
2 medium-sized Granny Smith or Red
Delicious apples
1/2 16-ounce loaf Italian bread, cut into 1-inch cubes
How to make Vegetable And Cheese Fondue
1. In 10-inch skillet over high heat, heat carrots and 1/2 inch water to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, until carrots are tender-crisp. With slotted spoon, remove carrots to large platter. In same water in skillet, cook broccoli about 10 minutes; remove to platter. Then cook peppers about 2 minutes; remove to platter.2. To same skillet, add potatoes and enough water to come up to 1 inch; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove potatoes to platter with vegetables. Discard water in skillet; wipe dry with paper towels.
3. In same skillet over medium heat, in hot salad oil, cook garlic until lightly browned; discard garlic. Reduce heat to low; add chili powder; cook 1 minute. Stir in milk, Worcestershire, hot-pepper sauce, American cheese, and chopped green chilies until smooth, stirring
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Vegetable And Cheese Fondue
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