The Red Hot Chili Paper

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Cheese Fondue


      1 lb. Swiss cheese (aged)
      2 tbsp. flour
      1 clove garlic, finely minced
      1 c. dry white wine (Chablis)
      2 tbsp. Kirsch or Sherry
      1 tsp. nutmeg
      Dash white pepper


      1 inch cubed crusty bread
      Cubed cooked ham
      Cooked brussel sprouts
      ..Or whatever else you rheat desires :-)



    Cut cheese into 1/4 inch cubes (about 4 cups). Sprinkle flour on cheese, toss until  cheese is coated. In earthware fondue pot heat garlic and wine over low heat until bubbles  rise to surface (do not allow wine to boil). Add cheese mixture, 1/2 cup at a time,  stirring after each addition until cheese is melted and blended, stir in Kirsch and  seasonings. Transfer pot to source of heat at table. Adjust heat to keep fondue just  bubbling. Spear Dippers and swirl in fondue with a figure-eight motion. Stir fondue  occasionally. If fondue becomes too thick stir in about 1/2 cup warm wine.

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