Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Garlic clove, peeled and 2 c Dry white wine
-cut in half 1 T Freshly squeezed lemon juice
10 oz Swiss emmental cheese, 1 1/4 oz Kirschwasser (clear cherry
-grated -brandy)
10 oz Swiss gruyere cheese, grated pn Of ground nutmeg
4 t Cornstarch 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, clery 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 conrstarch in the saucpot. Stir in the wine
and lemon juice. Heat the cheese mixture over high heat, stirring
constaqntly, 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.

Submitted By SHARON STEVENS On 11-20-94

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