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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Field editor Sharon Mensing, Greenfield Iowa, shares this fun and economical fondue, made with dry milk powder, cheese, chicken bouillon and garlic. It's a great dipper for veggies, pretzels and assorted crackers. Ingredients:
1/2 cup nonfat dry milk powder |
1-1/4 cups water |
1/2 cup finely chopped onion |
1 garlic clove, minced |
3 tablespoons butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
1/8 teaspoon hot pepper sauce |
1-1/2 cups (6 ounces) shredded swiss cheese or american cheese |
1/3 cup grated parmesan cheese |
assorted vegetables or bread cubes |
Directions:
1. In a small bowl, combine milk powder and water; set aside. In a large skillet, saute onion and garlic in butter until tender. Stir in flour and bouillon until blended. Add the pepper sauce and reserved milk.
2. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheeses until melted. Serve warm with vegetables or bread. Yield: 2 cups.
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