SWISS CHEESE FONDUE

Our family has spent a lot of time in Europe so here are some of my favorite international recipes starting with an all time classic, comfort cheese fondue!

SWISS CHEESE FONDUE

1 can Chicken Broth
1/2 lb Swiss Cheese
1/2 lb Guyere Cheese (usually found in deli specialty cheese cases)
1/2 lb Emantal Cheese (usually found in deli specialty cheese cases)
1 Garlic Clove (peeled)
1 tsp Lemon Juice
1-3 T Flour
1 loaf French Bread (cut into lots of medium sized cubes for dipping)

Directions:
Shred all the cheeses and toss together with 1 T flour. Use a 4-quart saucepan. On MEDIUM-HIGH heat rub the garlic clove around the bottom of the pot to brown it and add flavor to the pot (you can either pull the garlic clove out or if you like a stronger cheese fondue press the garlic and leave the flesh in). Add the lemon juice and chicken broth. Bring just to a simmering boil. Turn the pot down to MEDIUM-LOW heat and slowly add small handfulls of the cheese, stirring after each handful until the cheese has melted; continue to add the cheese until it's all gone and it's all melted together. (If the cheese mixture is to thick...add more chicken brother--do NOT add water or milk!! If the cheese mixture is too thin -- mix more flour TO THE CHEESE before you add another handful. Do NOT add the flour directly to the cheese sauce or it will be clumpy and impossible to smooth out.)

You want the cheese broth mixture to be slightly runny but slightly thick -- maybe "stringy" is a good description. You don't want it to be so thick that when you dip the bread in it falls apart because the cheese has so much resistance to it. It should cover the bread like a nice light gravy type of cheese mixture.

Cut up the loaf of french bread into lots of cubes. Have fun dipping! Kids love this recipe!

TIP: Emantal and Guyere are stronger tasting cheeses. For first timers and for some kids just use 3/4 swiss and 1/4 Emantal OR Guyere and leave off the third cheese.

RED ROASTED POTATOES

RED ROASTED POTATOES

Mix 1/4 teaspoon of each of the following -- or to taste:

Soy Sauce
Vinegar (white or cider)
Honey
Mustard
Oil
Lemon Juice
Garlic Powder
Onion Powder
Salt or Seasoned Salt (like Lowrey's)
Mrs. Dash (seasoning mix)
Parsley (dried)

Directions:

Cut 5 large potatoes (with skins) into medium chunks and boil until just slightly firm still. Pour the above mixture over the top. Carely toss until all pieces are coated. Bake on 425*F until golden brown. Top with shredded Parmesan Cheese if desired.

"FUNERAL" POTATOES

FUNERAL POTATOES

5 lrg Potatoes (peel, boil & drain, shred)....or I cheat and use shredded hasbrowns, thawed.
3 T Butter
1 can Cream of Chicken (condensed) Soup
1 C Sour Cream
1 C Milk
3/4 C Cheddar Cheese, shredded
3 T Green Onions (OPTIONAL)
Corn Flake Cereal (OPTIONAL)

Directions:
Shred potatoes into casserole dish. Melt butter and pour over the potatoes. Mix the can of soup, sour cream, milk, and cheese together. Pour over the potatoes -- do NOT mix them in. Sprinkle more cheese on top if desired. Cover the top with bread crumbs or corn flakes if desired. Bake at 325*F for about 30 minutes.

BAKED PARMESAN RISOTTO

Some of my favorite recipes are from the Pampered Chef parties I've hosted or attended. Their cookbooks are awesome and so affordable!

BAKED PARMESAN RISOTTO

1/2 C Parmesan Cheese, fresh grated (about 2 oz, not the fine powder but the strands)
1/4 C Onion, chopped
2 C Milk
1 can Cream of Chicken soup, condensed (10 & 3/4 oz)
1 C White Rice, instant long-grain
1/4 tsp Salt
1/8 tsp Black Pepper, ground

Directions:
Preheat oven to 375*F. Lightly spray mini-baker with nonstick cooking spray. Grate Parmesan cheese using Deluxe Cheese Grater. Chop onion using Food Chopper. In Classic Batter Bowl, combine milk, soup, rice, cheese, onion, salt and black pepper; mix well. Pour rice mixture into baker. Bake 35-40 minutes or until bubbly around edges and all liquid is absorbed. Sprinkle with additional cheese and parsley, if desired.

Serves: 4