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Cheddar Fondue With Lavender And Savory
2 c milk (i used nonfat)
1/4 c dried lavender
2 tb flour
2 tb butter
2 c sharp cheddar
2 tb chopped fresh savory (i used - about; 1-1/2 t. dried)
1 tb tabasco sauce
1 salt, pepper, lemon to taste
1) Heat the milk to a boil and add the lavender. Allow to infuse off the
stove for 30 minutes. Strain out the lavender.
2) Heat the butter until it foams and then whisk in the flour. Cook over a medium flame stirring constantly until the roux is golden grown and gives a smell of toasted nuts. Cool and reserve.
3) Bring the infused milk back to a boil and whisk in the cooled roux.
Continue to whisk until the milk boils and thickens. Stir in the grated
cheese. When the cheese is melted and smooth, add the savory and the Tabasco (yes, a whole tablespoon). Taste and adjust the seasoning with salt, pepper and lemon.
4) Serve hot with bread, apples and pears.
Yield: 1 Serving
“Condiments are like old friends -- highly thought of, but often taken for granted.”
Marilyn Kaytor
The first cake mixes: The most oft quoted date is 1929 usually mentioning Duncan Hines cake mixes. There were problems with it being lumpy though. I am not sure if this date is correct or not. Jiffy and Bisquick were introduced in 1930, but there were other biscuit and pancake mixes going back to the late 19th century. General Mills and Pillsbury did not introduce their cake mixes until 1949.
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