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Cheese and Artichoke Fondue
1 1/2 cups diced process American cheese (8 oz.)
1 cup milk
1 Tbsp. Worcestershire sauce
1 Tbsp. all-purpose flour
1 tsp. ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz.)
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 cup chopped roasted red bell peppers or diced pimiento
Fondue Dippers (below)
Mix American cheese, milk, Worcestershire sauce, flour and mustard in 3 qt. saucepan. Cook over med.-low heat, stirring occasionally, until cheese is melted.
Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with Fondue Dippers of your choice.
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Fondue Dippers
French or herb bread cubes
Soft breadsticks
Cutup bagels
Vegetables (sliced carrots, cherry tomatoes, broccoli flowerets, cauliflowerets)
"Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music."
Julia Child
Caraway seeds are not actually seeds, but the small ripe fruit of the caraway plant. The 'seeds' are used in cakes, cookies, breads, cheese, sauerkraut, pickles, condiments, meats, and kummel, a caraway flavored liqueur and aquavit.
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