Proctor Silex 86200 FD01 Mode D'emploi page 9

Recipes (cont.)
Cheese Fondue
Ingredients:
3/4 pound (341 g) Gruyere cheese, shredded
1 package (216 g) shredded Swiss cheese
3 tablespoons (22.5 g) cornstarch
1 1/4 cups (296 ml) dry white wine
1 clove garlic, halved
Dash ground nutmeg
Cubed crusty bread
Directions:
1. In a large resealable plastic bag, add shredded cheeses and
cornstarch. Seal and shake until cheeses are coated with
cornstarch.
2. Heat wine and garlic in fondue pot to 350°F (177°C).
3. Remove garlic halves and discard. Gradually stir in shredded
cheese until melted and creamy. Stir in nutmeg. Reduce heat
to keep warm.
4. Serve immediately with cubed crusty bread.
Serves: 8
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