Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Garlic clove, peeled and cut
-in half
10 oz Swiss emmental cheese,
-grated
10 oz Swiss gruyere cheese, grated
4 ts Cornstarch
2 c Dry white wine
1 tb Freshly squeezed lemon juice
1 1/4 oz Kirschwasser (clear cherry
-brandy)
1 pn Of ground nutmeg
Pepper to taste

French or Italian bread, cut into 1 inch cubes, and/or raw vegetable
such as mushrooms, cherry tomatoes, cauliflower florets, broccoli
florets, celery sticks and carrots sticks for dipping.

Rub the inside of a large heavy saucepot with the garlic clove.
Discard the garlic. Combine the cheeses and cornstarch in the
saucepot. Stir in the wine and lemon juice. Heat the cheese mixture
over high heat, stirring constantly, until the cheese is melted and
creamy. Stir in the Kirschwasser, nutmeg and pepper. Cook for 1
minute longer. Transfer the fondue to a heated fondue pot. Adjust
the flame so that the fondue bubbles lightly. Serve with the bread
and/or vegetables. Makes 12-24 appetizer servings, or 4 main course
servings.

Origin: Cooking with Regis and Kathie Lee Shared by: Sharon Stevens,
Nov/94.

Chipped from the bottom of Sharon's Igloo ^^oo^^

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